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Roasted Radicchio

The Seguso family makes this side dish from radicchio di Treviso, which has long, bright purplish leaves. If you can find Treviso, buy 2 1/2 pounds and slice each head in half lengthwise before roasting.

 

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  • Total Time:
  • Servings: 6

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Ingredients

  • 3 large heads of radicchio (about 3/4 pound each), cored and each cut into 8 wedges
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper

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How to make this recipe

  1. Preheat the oven to 500°. Lay the radicchio wedges on a large rimmed baking sheet and brush with the olive oil. Season with salt and pepper. Roast for 20 minutes, or until crisp around the edges and just tender. Serve at once.
Contributed By Photo © Simon Watson Published April 2003

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