Grilled Radicchio Treviso with Scamorza Cheese |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
4 (9-inch) heads treviso radicchio |
1/4 cup extra-virgin olive oil |
1 cup coarsely grated smoked scamorza cheese or smoked mozzarella (3 oz) |
2 1/2 tablespoons balsamic vinegar |
Directions:
1. Prepare grill for cooking.
2. Remove any loose outer leaves. from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.
3. Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.
4. Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.
5. Cooks' notes: Gas-grill method: Grill radicchio, covered, over moderately high heat away from direct flame as above 20 to 25 minutes total.
6. Grill-pan method: Grill radicchio in batches, without cheese, in a hot well-seasoned ridged grill pan, covered, over moderate heat. Transfer as grilled, cut sides up, to a baking sheet and keep warm in a 325°F oven. When all batches are grilled, sprinkle cheese over radicchio, then heat in oven until cheese melts.
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