SEARED RADICCHIO DRAPED WITH MOZZARELLA

Seared radicchio seems to magically sweeten in the pan while retaining some of its bitter bite. It also gives up its gorgeous purple-red coloration for brown, but so be it. I first had seared radicchio draped with oozing fresh mozzarella cheese in an Italian restaurant in Santa Monica. The waiter was very reluctant to serve this special to me because he was sure I wouldn’t like the bitterness of the radicchio. Customers had been returning this special all week. I think he was pleased that nothing remained on the plate when he came to get it. The dish was served with a few drops of good balsamic vinegar, and so is my version here. Use your very best aged balsamic. Reversing that pattern, I started using chopped seared radicchio over a simple white pizza. Then I discovered that Gorgonzola is another fine partner. The seared vegetable is also marvelous without the cheese. I’ve used it to lend balance to the naturally sweet flavors of a winter squash soup. Or was it a winter squash risotto? Probably that, too! You get the idea. If you’re attracted to its unusual combination of flavors—bitterness, sweetness, and nuttiness all at once—you will no doubt find many uses for this vegetable. Radicchio is a chicory, so keep in mind that escarole and other chicories can be seared—or grilled—as well.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the radicchio into wedges about 1½ inches across, keeping the root ends intact. Brush each wedge with olive oil and season well with salt and pepper.

Step 2

Heat a cast-iron skillet or grill pan over medium-high heat. When it’s good and hot, add the radicchio. Press down on the wedges to ensure contact, lower the heat to medium, and cook until browned, about 5 minutes. Turn and cook on the second side. Press down on the wedges again to open the leaves. The red will turn brownish, and the leaves will probably get crisp in places.

Step 3

Drape (or dot) the radicchio with the cheese, then put a lid on the pan and cook just until the cheese is meltingly soft, after 2 or 3 minutes. Season with pepper, add a few drops of fine balsamic vinegar, arrange on a platter, and serve.