Baked Radicchio

Name: Baked Radicchio
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: Radicchio late treviso 1.5 lbs; Colonnata lard sliced thin 5.6 oz; Fine salt to taste; Black pepper to taste

it es br de fr nl

380

Calories per serving

Energy Kcal 380
Carbohydrates g 2.9
of which sugars g 2.9
Protein g 2.5
Fats g 39.8
of which saturated fat g 13.28
Fiber g 5.3
Cholesterol mg 38
Sodium mg 308

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 10 min
Cook time: 8 min
Serving: 4
Cost: Low

PRESENTATION

Baked radicchio from Veneto is all about bold flavors and eye-catching looks. Treviso radicchio, with its slightly bitter bite, gets a total makeover in this baked radicchio recipe. Folks in Italy’s Veneto region know exactly how to mellow out that punch. They wrap the whole head in thin lardo slices and roast it till it’s tender and almost silky. The oven softens all that sharpness, letting the veggie soak up rich, salty fat—so so tasty. What you get is a moist and savory dish, with a bit of crispiness outside and a deep, earthy flavor. It is a transformation similar to porri al prosciutto—really really good combo. This radicchio recipe shows off why Veneto cuisine can turn simple stuff into something special.

Many think radicchio isn’t for them because of its bitter bite, but this oven-baked radicchio might change their minds. Roasting reveals surprise flavors: a bit crispy outside, while inside, it’s soft and full of meaty, salty goodness from the lardo. For real, in Treviso, this dish is a go-to when it gets cold, often an appetizer or a solid radicchio side dish with roasted meats or fish. It’s like radicchio gratin or other roasted radicchio dishes from northern Italy that mix veggies and cured meats. Thing is, this recipe keeps it traditional with just a few ingredients, which is great. It's why regional radicchio cooking methods are a big deal. And listen, the health benefits are nice—radicchio’s packed with antioxidants and vitamins—so you’re getting some goodness with that flavor. When you take a tray out of the oven, the colors and aroma are amazing. This is Veneto comfort food at its best, and nobody’s missing out on flavor here, for sure.

How to prepare Baked Radicchio

To prepare the baked radicchio, start by cleaning it. Remove the outer leaves, if damaged, and the stem 1. Then cut each head into 4 parts by first dividing it in half 2 and then into quarters 3. Rinse thoroughly to remove any soil residues.

Season with salt and pepper 4 and wrap each radicchio quarter in thin slices of lard 5, completely covering it except for the ends 6.

Place the rolls on a baking sheet lined with parchment paper 7 and bake in a preheated grill-mode oven at 430°F for 7-8 minutes 8 until you notice the fat has dripped to the bottom and the surface has become slightly crispy. Your baked radicchio is ready to be served, piping hot 9!

Storage

You can store the baked Treviso radicchio for a maximum of 2 days, keeping it in the refrigerator in an airtight glass container. Freezing is not recommended.

Tip

If you think the lard is too much, you can replace it with slices of smoked bacon or speck! If you want to make the baked radicchio even more delicious, add a heart of cheese to each roll: just place a cheese like caciotta in the center!

For the translation of some texts, artificial intelligence tools may have been used.

Baked Radicchio

PRESENTATION

How to prepare Baked Radicchio

Storage

Tip

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