Ingredients
2 heads radicchio
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons rosemary leaves
Kosher salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 350Ā°F.
Step 2
Cut the radicchio in half lengthwise through the core. Place the halves on a cutting board, cut side down, and cut each half into four wedges, leaving the root end intact to hold the wedges together.
Step 3
Carefully toss the radicchio with the olive oil, vinegar, rosemary leaves, 1 teaspoon salt, and lots of pepper. Let sit 15 minutes.
Step 4
Place the wedges snugly, cut side down, in a gratin dish. (Choose a dish in which the radicchio just fits; it wonāt cook properly if there is too much empty space.) Roast 30 to 40 minutes, until the radicchio is tender, slightly crisp, and caramelized on top.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright Ā© 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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