In the past few days, I’ve cooked gratinated red radicchio three times.

That’s right, we suddenly discovered that we really love oven-gratinated red radicchio, and it is such a clever recipe, so easy to make that, really, I sometimes wonder how it could happen that such good and doable recipes weren’t already part of my daily routine for years.

Better late than never!

I’ve repeated this recipe trying both early radicchio and Chioggia radicchio, both with the same simple seasoning and both excellent. Although with two different yields and cooking times.

Now, however, I’m undecided. Which should I show you in the cover photo? It’s still gratinated red radicchio, but the look is obviously different…

… ehhh, Monday’s existential dilemmas! 😀

👇 Other recipes with red radicchio 👇

Difficulty: Very easy
Cost: Economical
Preparation time: 5 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients

I’m listing the ingredients without quantities, you’ll see that for such a simple recipe the quantities aren’t crucial.
And I’m indicating capers and Parmesan as optional because in the photos I’m showing you I seasoned the breadcrumbs slightly differently: in the early radicchio (the one in the cover photo) I added Parmesan but not capers, in the Chioggia radicchio cut into slices I did the opposite, capers but no Parmesan.
The result is excellent in any case 😉

Red radicchio
Breadcrumbs
Garlic
Parsley
Oregano
Capers (optional)
Parmesan (optional)
Extra virgin olive oil

Baking Tray
Brush silicone

Preparation

Wash, drain well to remove water, and cut the radicchio in half (if late or early season).
Wash, drain well, and slice the radicchio if you are using Chioggia radicchio (ball-shaped).
Place the radicchio in a baking tray or on the oven sheet.
With the inner part facing up, if late or early radicchio, or with the slices side by side (or even slightly overlapping) if Chioggia radicchio.
In this second case, do not discard the leaves that may have broken or crumbled during the radicchio cutting, they will cook well even if not perfectly cut 😉 Just add them on the edges of the tray or distribute them between slices.
Before placing the radicchio, I brush the tray with a little oil.
Season the breadcrumbs with parsley, garlic, and a little oil. Optionally, add grated Parmesan, oregano, and capers.
Spread the breadcrumbs over the radicchio. In the case of early radicchio, or if you want to cut it into large pieces and not into slices, it’s good to try to insert it into the leaves.
Finish with a drizzle of oil and bake (oven at 392-428°F).
Cook for…
…the cooking time can vary depending on the variety of radicchio and how thinly it is sliced.
The tray I show you below cooked in 10 minutes.
On the other hand, for the radicchio in the cover photo 20 minutes (+ 1 minute in the microwave). But there are many variables, not least the oven and the type of tray used, so it’s useful to go a bit by experience. 😉
What else to say about such an easy and monstrously good recipe? Nothing, except that like all my recipes it is without salt! 😀
If you like radicchio as much as I do, you can see all my other recipes with this exceptional ingredient in this collection: Recipes with Radicchio

Salt-Free Tips

No salt If you are interested in reducing or eliminating salt, always remember to:
– Decrease salt gradually, the palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
– Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
– Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
– Use seeds. Sesame, pine nuts, almonds, walnuts…
– Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
– Use my salt-free vegetable granules
– Prefer fresh foods.
– Avoid cooking in water, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
– Avoid bringing the salt shaker to the table!
– Sometimes allow yourself a break from the rule. It’s good for your mood and helps perseverance.