Grilled Radicchio with Balsamic Syrup, Parmigiano, and Honey-Roasted Almonds
Naturally bitter raddichio is grilled until tender and tempered with balsamic syrup, dusted with grated parmigiano-reggiano cheese, and garnished with honey roasted almonds.
Ingredients
Homemade Balsamic Syrup:
- ½ cup (120 mL) good-quality fig balsamic or balsamic vinegar
- 1 tablespoon (12 g) granulated sugar
Grilled Radicchio:
- 3 firm heads radicchio see recipe notes
- extra virgin olive oil for brushing
- kosher salt
- freshly ground black pepper
For Assembly:
- 3-4 tablespoons honey-roasted almond slices, chopped I use the Trader Joe's brand for ease, but you can also make your own from scratch if you prefer
- 1-2 ounces parmigiano-reggiano cheese
Instructions
- Prepare Balsamic Syrup: Place fig balsamic vinegar and sugar in a small saucepan, and stir together. Heat over medium-high heat and simmer until the vinegar has reduced, uncovered, by more than half (roughly ¼ cup), or until the vinegar has thickened considerably. Remove from heat and allow to cool completely before using.
- Grill Raddichio: Slice each radicchio head lengthwise into four wedges (leaving the core intact). Radicchio will oxidize and bruise, so be sure to wait to slice the raddichio until just before grilling (or soaking, see note section below). Brush the wedges with olive oil, season with salt and pepper. Heat a cast-iron grill pan over medium-high heat until very hot, or alternatively an outdoor gas grill over medium-high heat. Add the raddichio, cut-side down), and grill for 2 to 3 minutes per side, or until the leaves have browned slightly. Turn and repeat on the other side. Transfer to a large platter, press the wedges to open the leaves, and allow to cool to lukewarm or room temperature.
- Before serving, drizzle the radicchio with the thickened balsamic syrup. Sprinkle with chopped almond slices, and using a microplane, garnish with parmigiano-reggiano cheese as desired. Serve.
Tips for Success:
- To remove additional bitterness from the radicchio, slice the radicchio into wedges and allow to sit in an ice water bath for 1 to 2 hours in the fridge. Before grilling, pat the radicchio completely dry.
Serving: 1serving, Calories: 143kcal, Carbohydrates: 12g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 10mg, Sodium: 343mg, Fiber: 2g, Sugar: 8g