Marcella Hazan schooled us in the making of this dish in her Venetian kitchen, after first taking us to the Rialto market to find some beautiful late-season radicchio from the city of Treviso—just one of many radicchio varieties sold in the market.
- 5 thick heads radicchio tardivo di treviso
- Salt and freshly ground black pepper
- 4-6 tbsp. extra-virgin olive oil
- Preheat oven to 400°. Discard any bruised or wilted outer leaves from radicchio heads and cut off discolored stem ends. Wash under cold running water and shake off moisture.
- Cut each head of radicchio in half lengthwise, then make a V-cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to the point where the leaves join the root.
- Arrange radicchio halves cut side up in a baking pan, overlapping if necessary. Season generously with salt and pepper and drizzle with 4 tbsp. of the oil. Bake for about 12 minutes, then turn radicchio over. Bake for another 8 minutes, then turn radicchio again so that the cut side is facing up. Drizzle with remaining 2 tbsp. oil if necessary, and bake until the root end is tender when pierced with a knife, about 2 minutes more. Serve hot or warm.