Argentinean-style Grilled Radicchio with Balsamic Reduction (Radicchio a la Parrilla con Reducción de Vinagre Balsámico)
Radicchio a la Parrilla con Reducción de Vinagre Balsámico is a popular dish in Argentinean cuisine, featuring grilled radicchio with a flavorful balsamic reduction. This dish is a perfect combination of smoky, charred flavors from the grill and the sweet tanginess of the balsamic reduction.
Ingredients
- 2 heads of radicchio, halved
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Cook for 5-7 minutes, or until it has reduced by half. Set aside.
- Brush the cut sides of the radicchio with olive oil and season with salt and pepper.
- Place the radicchio halves on the grill, cut side down, and cook for 3-4 minutes, or until charred and slightly wilted.
- Transfer the grilled radicchio to a serving platter and drizzle with the balsamic reduction.
- Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Grill Grill brush Serving platter
Tools
Tongs Saucepan Brush
Serving suggestions
Serving suggestions: This dish pairs well with grilled meats and seafood, or it can be served as a standalone appetizer or side dish.
Tips & tricks
Tips: Be sure not to overcook the radicchio on the grill, as it should still retain some of its crunchiness for the best texture.
Cost
$10