Grilled Radicchio
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By Appears in Cook's Illustrated May/June 2019
Rosticciana is usually served as part of a mixed grilled spread of meats such as chicken parts, sausages, and steak, along with sides such as roasted potatoes, white beans, and sautéed spinach. But since these ribs cook quickly, we like to use the still-hot fire to grill a vegetable. Radicchio's pleasant bitterness and crunch make it a perfect partner for the rich meat.
WHY THIS RECIPE WORKS
Radicchio is popular in Italy, where it's often cooked and served as an accompaniment to meat or fish. When grilled, the purple leaves become lightly crisp and smoky-tasting. To keep the radicchio from falling apart on the grill, we cut it ...
