Baked radicchio is very easy to prepare and very light, it stays soft and flavorful, you won’t risk it drying out as might happen if you cook it on a griddle. The Treviso radicchio baked, once cooked you can use it not only as a side dish but also to dress pasta, to make a risotto or lasagna. If you use the late Treviso radicchio you’ll get a fantastic and full-flavored side dish. I recommend you also take a look at other radicchio recipes — you’ll surely find other tasty ideas to try. Now, let’s see how to make baked radicchio and if you try it let me know. Barbara
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare Baked Radicchio
- 1 lb 2 oz lbs Radicchio
- to taste Salt
- to taste Pepper
- to taste Extra virgin olive oil
How to prepare Baked Radicchio
Let’s start preparing the baked radicchio by washing the radicchio and removing the tough, inedible end of the stem.
Cut the radicchio in half and then divide each half again in half or into 3 parts depending on the size of the stem.
Pour 4 tablespoons of extra virgin olive oil into a baking dish and arrange the radicchio stems you just cut in an orderly way, season with salt and pepper and add a few tablespoons of extra virgin olive oil.
Preheat the oven to 356°F and when it’s hot place the baking dish and cook the radicchio for 15 minutes.
Serve the Baked Radicchio hot or at room temperature
How to store Baked Radicchio
You can keep it in the refrigerator for 2–3 days or in the freezer for several months
