Method

For each serving, count on 2 wedges of radicchio; 4 small heads will yield 8 servings.

Peel any damaged or tough outer leaves from the radicchio. Cut into thick wedges and place in an earthenware gratin dish or shallow baking dish. Drizzle the wedges with olive oil and sprinkle with salt and pepper.

Preheat the oven to

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Roasted Quail with Grilled Radicchio and Creamy Polenta: Oven-Grilled Radicchio

Method

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Components

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