Roasted Radicchio 4.000
Nov 5, 2003

Here's a great way to cook with this slightly bitter vegetable. It can be made into a warm salad with other fresh salad leaves, served alongside fish and meat, or chopped up and used in risottos or pasta dishes.

Servings: 4
  • 2 heads radicchio (outer leaves trimmed), cut into quarters so that the leaves remain close together
  • 1 medium clove garlic
  • Leaves from 1 small bunch of thyme
  • 6 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 8 slices bacon or pancetta (cured italian bacon)
  • 8 tablespoons balsamic vinegar


Preheat the oven to 375 degrees. Have ready an ovenproof baking dish large enough to hold the quartered radicchio in a single layer, with a snug fit.

Use a mortar and pestle to mash the garlic and thyme to a paste, then add the oil, stirring to incorporate. Season lightly with salt and pepper. Drizzle the mixture over the quartered radicchio, then wrap a slice of bacon around each quarter, leaving the core partially exposed to the heat.

Arrange the quarters in a single layer in the baking dish. Drizzle the balsamic vinegar over the top. Roast for 20 to 25 minutes, then check for doneness; if the bacon is crisp, roast for 5 minutes, then remove from the oven. If the leaves have not softened much and the bacon is not yet crisp, increase the heat to 475 degrees and roast for the last 5 minutes. Serve hot.

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Recipe Source

Adapted from "Jamie Oliver's Kitchen" (Hyperion, 2003).

Tested by Jeanne McManus.

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