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.

Argentinean-style Grilled Radicchio with Balsamic Reduction (Radicchio a la Parrilla con Reducción de Vinagre Balsámico)

Ingredients

  • 2 heads of radicchio, halved
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. 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.
  3. Brush the cut sides of the radicchio with olive oil and season with salt and pepper.
  4. Place the radicchio halves on the grill, cut side down, and cook for 3-4 minutes, or until charred and slightly wilted.
  5. Transfer the grilled radicchio to a serving platter and drizzle with the balsamic reduction.
  6. 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