Monday, September 20, 2010

Grilled Radicchio with Balsamic Reduction and Goat Cheese

This dish reminds me of the dinners we used to have with our good friends, who have now moved back to San Diego (hard to blame them.) We ate it many times at a local Italian restaurant, then I set out to copy it at home. It might not sound like much, but the bitterness of the radicchio and the sweetness of the balsamic reduction make a winning combination. You could do this on the bbq, carefully, but I do it in a grill pan so I don't have to worry about the radicchio falling apart so much. I sure miss those dinners...and those friends. :)

EVOO for pan
1 head of radicchio for every 2 people
balsamic vinegar reduction (click here for instructions--it's easy, don't worry)
goat cheese crumbles

Slice head of radicchio in 4, keeping the base attached to hold the quarters together. Heat a little EVOO in a grill pan on med/high heat. Put radicchio quarters in pan, down on one side, then cover. After a few minutes, use tongs to carefully grab and grill the other side. At this point I like to add a little water or even some balsamic vinegar (not the reduction) to the pan to create some steam, especially if they are not wilting much for you. Continue to turn and cover until nicely grilled: the color should change from red to purple and look wilted but still have some firmness to it. (In other words, don't kill it.) Remove from pan and arrange on platter. Let cool slightly, then sprinkle with goat cheese and drizzle a decent amount of balsamic reduction over it all. I like to hold it up really high when I'm drizzling so you get nice thin lines. Serve immediately or within a couple of hours (it will hold up at room temp. for a bit.)


  1. Mine didn't come out looking like that at all and the balsamic reduction was a disaster.
    - Should I not have washed the radicchio? How much water or balsamic did you add to the pan? (My radicchio was too bloated with liquid while yours appears dry and crispy.)
    - The balsamic reduction I made was not drizzleable. It was nearly solid candy. I know you direct the reader to the balsamic reduction recipe at eHow, but it also lacks enough info to get good reduction. How do I know how long to boil it? ("Until it's syrupy" was not helpful enough). Can a girl get a time estimate? 2 min? 10 min?

    This recipe seemed to be written for an audience already familiar with the concept of this dish; there is not enough information for a first-timer. I wish I had not tried this recipe.

    1. It's unfortunate it didn't work out for you as this really is a delicious and simple dish. Not being present at the time you made it, it would be difficult to determine exactly what you did wrong, but my guesses are that your radicchio was too wet (dry after washing?), grill pan not hot enough, and reduction cooked too long. Best of luck to you! :)



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