Char-Grilled Radicchio with Vino Cotto
Grilling radicchio lessens it’s bitterness and highlights it’s amazing flavours making it an ideal accompaniment to a pasta dish, risotto, roast chicken and quail. The rich flavour of Vino Cotto complements the bitter red charred leaves of radicchio.
4 large radicchio heads
1 to 2 tbsp Vino Cotto, extra to taste
3 tbsp extra virgin olive oil, extra
Cracked black pepper and salt, to taste
Remove any bruised leaves and trim stem.
Cut the radicchio into 6 wedges. Lay on a plate and drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper.
Grill wedges over a moderately low flame for about a minute or until just wilted and charred. Turn wedge over and repeat.
Place on serving plate. Drizzle with Vino Cotto and little more olive oil. Season with more salt and pepper, if needed.