- 2 radicchio heads, sliced through the core into wedges
An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…
- 2 tbsp olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp balsamic vinegar, plus extra to serve
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 tbsp thyme leaves
- 50g fontina, shaved or finely sliced
Made in Italy's Val d'Aosta by a number of different cooperatives, fontina is a cow'…
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.