Advertisement
Easy
By David Tanis
Published 2008
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.