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Roasted Radicchio

October 25, 2012

Although I did not grow up eating this wonderful leaf it has become a great part of ‘Italian Style’ dinners for me.  Throughout Italy I enjoyed radicchio in many salads and side dishes, but I am sure much to your surprise the best one I ever ate was on TWA flights from Rome to NYC.  This flight is long, generally about 9 hours and sometimes almost 10 hours depending on headwinds.  But TWA was prepared.  Depending on the city of origin each of our flights served foods loved in that country.   After a lovely 7-course lunch (or dinner) the ladies and gentlemen enjoyed a current movie (some slept, some read and some went to the bar upstairs).  But about 2 hours outside of NYC we were preparing a fabulous “Italian Picnic Buffet”.  I wish I had photos to show you but carrying around cameras was not high on our priority list.  Friends of mine have always said that radicchio is too bitter, try this one with sweet onions, plenty of fresh herbs and killer Gorgonzola.

Roasted Radicchio


  • 2 Heads Radicchio (quartered)
  • 1/2 lb. Bacon (cut in 1″ pieces)
  • 1 Med. Onion
  • Fresh Rosemary
  • Fresh Basil
  • Fresh Chives
  • 1/2 C. Gorgonzola


  1. Saute the bacon until almost crisp; remove bacon and set aside on paper towels
  2. Add the onion to the bacon grease and saute about 3 minutes; add the fresh herbs, bacon and stir; remove from heat
  3. In a large baking dish add the radicchio; pour the onion, bacon and fresh herb oil mixture over the quartered radicchio
  4. Bake at 350 degrees for approximately 35 minutes; remove from heat and crumble the Gorgonzola over the top


Serves 8 (1/4 radicchio per person)

Recipe from files from TWA

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