Grilled Radicchio

By Annie Petito ･ Appears in Cook's Illustrated May/June 2019

Rosticciana is usually served as part of a mixed grilled spread of meats such as chicken parts, sausages, and steak, along with sides such as roasted potatoes, white beans, and sautéed spinach. But since these ribs cook quickly, we like to use the still-hot fire to grill a vegetable. Radicchio's pleasant bitterness and crunch make it a perfect partner for the rich meat.

A cookbook recipe exclusively for All-Access members from Tasting Italy