Grilled radicchio

Trim the base of the Radicchio di Chioggia heads, removing any outer leaves that are bruised or wilted. Cut each head lengthwise into quarters or halves, depending on size, ensuring the root end remains intact to hold the leaves together during grilling. Rinse the Radicchio di Chioggia under cold water and pat thoroughly dry with a clean kitchen towel.

In a large bowl, toss the trimmed Radicchio di Chioggia with 20 grams of Extra-virgin olive oil, 3 grams of Sea salt, and 1 gram of Black pepper, ensuring all surfaces are lightly coated.

Preheat a grill or a ridged grill pan over medium-high heat. Once hot, place the seasoned Radicchio di Chioggia cut-side down on the grill. Grill for 3-4 minutes per side, or until the Radicchio di Chioggia is tender, slightly charred, and softened.