Georgeanne Brennan

Grilled Radicchio with Scamorza

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Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
Cheese Obsession
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Scamorza is primarily made in northern Italy, commonly from cow’s milk, and is available smoked. Its mild, milky taste is similar to mozzarella or provolone. I serve this side with roasted pork, which stands up well to the wonderfully smoky flavor of the grilled radicchio.

Ingredients

  • 2 small to medium heads radicchio
  • 2 Tbsp extra-virgin olive oil
  • 1

Method

Remove any damaged outer leaves from the radicchio. Cut each head lengthwise through the core into slices about 1½ inches (4 cm) thick, making sure that each slice has a bit of the core attached to hold it