Grilled Radicchio With Blue Cheese Recipes

Steps:

• Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
• In a medium bowl, combine all ingredients except the mozzarella. Mix well.
• Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
• Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
• Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
• When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
• If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

Steps:

• Preheat a grill pan to medium-high heat.
• In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
• Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.

Steps:

• Heat grill to medium, around 160C. Lie the radicchio on a baking sheet and season. Whisk the oil and vinegar together, then drizzle over the radicchio. Grill for 5-8 mins, turning regularly - you want the veg to be softened and cooked through, but not too charred.
• Serve on a large platter, topped with a scattering of thyme leaves and the fontina. Drizzle with a little more olive oil and balsamic vinegar, season, then serve.

Steps:

• Preheat coals.
• Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
• Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.