If you would prefer a crisper version of this dish, put the radicchio in a hot frying pan over a high heat and leave uncovered, turning once during the cooking time.
Remove any damaged leaves from the radicchio heads, cut each in half, or in quarters depending on the size, and wash thoroughly. Leave to drain in a colander.
Put the radicchio on a large plate and dribble the olive oil over the top. Season well with salt and freshly ground black pepper. Heat a large frying pan and, when hot, add the radicchio pieces in one layer only. Cover the pan, reduce the flame to moderate and cook for 2–3 minutes, turning the radicchio pieces once. Arrange the Parmesan slivers on top of the radicchio and flash under a hot grill until the cheese has melted. Top with the shaved truffle and serve at once.
© 1993 Ann and Franco Taruschio. All rights reserved.