Grilled Treviso radicchio
Radicchio rosso from Treviso
Extra Virgen Olive oil
salt and pepper
Divide each radicchio head in four parts, leaving about an inch of root to keep the leaves together.
Dress with olive oil, salt and pepper; then cook on a barbecue, possibly over embers, or on a grill.
Cook briefly, allowing their natural liquid to evaporate.