When in doubt, roast! We were stunned at how meltingly delicious the radicchio became - it didn't entirely lose its bite, but it mellowed and sweetened and became so tender and... yum. This is also a great technique for any kind of cabbage - we've been roasting the last of the Napas out of the cooler a lot lately, too.
1 small raddichio per person
plenty of olive oil and salt
Heat the oven to 425. Cut the raddichio in half, making sure the keep the stem intact so it'll hold the leaves together. Drizzle a good bit of olive oil on a plate, and rub each half in it, making sure to coat it well. (Yes, you can be stingy with the oil, and it'll still be pretty good. But it won't be amazing, and amazing is what we're going for here.) Sprinkle with salt. Place on a baking sheet, cut side down.
Roast for 8 minutes or so and turn; roast another 5-10, depending on size, until tender. You could drizzle with balsamic vinegar or lemon juice, if you want, but we just devour them plain.
1 small raddichio per person
plenty of olive oil and salt
Heat the oven to 425. Cut the raddichio in half, making sure the keep the stem intact so it'll hold the leaves together. Drizzle a good bit of olive oil on a plate, and rub each half in it, making sure to coat it well. (Yes, you can be stingy with the oil, and it'll still be pretty good. But it won't be amazing, and amazing is what we're going for here.) Sprinkle with salt. Place on a baking sheet, cut side down.
Roast for 8 minutes or so and turn; roast another 5-10, depending on size, until tender. You could drizzle with balsamic vinegar or lemon juice, if you want, but we just devour them plain.
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