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

Preparation info

    • Difficulty

      Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

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 400°F. Bake on the top shelf for 10 to 15 minutes, until well browned and nearly, but not quite, charred. The radicchio can be cooked up to several hours in advance, then reheated in the hot oven when the birds come out.

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