Grilled Trevisano Or Radicchio With Gorgonzola, Olive Oil, And Saba Recipe
- 2 whole heads trevisano or radicchio, split in half through core
- Kosher salt and freshly ground black pepper
- 1/3 cup crumbled gorgonzola cheese
- Extra-virgin olive oil, for drizzling
- Saba or balsamic syrup, for drizzling (see note)
- When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
- and
- the grilling grate.
- Place trevisano cut side-down directly over the heat. Grill until lightly charred on first side, about 2 minutes. Flip and season the tops with salt and pepper. Continue cooking until second side is charred, about 2 minutes longer. Transfer to cooler side of grill, cover, and cook until fully tender, about 1 minute longer.
- Transfer to a serving platter and sprinkle with cheese. Drizzle with olive oil and saba. Serve immediately.
radicchio, kosher salt, gorgonzola cheese, extravirgin olive oil, balsamic syrup
Taken from www.seriouseats.com/recipes/2014/06/grilled-trevisano-radicchio-gorgonzola-olive-oil-saba-recipe.html (may not work)