Provided by Steven Raichlen
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the radicchio cut side up in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes.
- Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade and mix.
- Arrange the radicchios on the grill cut side down slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade.
- Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more.
- Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 2 grams
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