My F&W
quick save (...)

Baked Radicchio (Radicchio al Forno)

  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN

Cooking at high heat tends to accentuate the bitterness of radicchio; to mitigate the astringency, replace half of the radicchio with Belgian endives.

Plus: More Vegetable Recipes and Tips

  1. 2 pounds radicchio, preferably the long variety called Treviso, or a mixture of radicchio and Belgian endives
  2. Salt and freshly ground pepper
  3. 1/3 cup extra-virgin olive oil
  1. Preheat the oven to 400°. If using round radicchio, cut it into 4 wedges. If using Treviso or Belgian endives, halve lengthwise. Make 3 parallel lengthwise incisions in the cores. Rinse the vegetables and shake off excess water. Arrange the vegetables, cut side down, in a baking dish in which they fit snugly in a single layer. Season with salt and pepper and evenly pour the oil all over.
  2. Bake the vegetables for 10 minutes, then turn them over and bake for 7 minutes longer. Turn them once again and bake, and turn each head over. Bake for about 7 minutes and turn once again. Continue baking for about 10 minutes longer, or until the vegetables are tender at the core ends. Allow the dish to settle for a few minutes before serving hot, or serve at room temperature.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.