Grilled Radicchio with Parmesan and Truffles

Radicchio Trevisano alla Griglia

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

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.


  • 4 small or 2 large heads radicchio di Treviso
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper
  • 115 g/4 oz Parmesan cheese, cut in fine slivers
  • 2 white truffles, shaved


    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.