Oven-roasted radicchio
Taste the radicchio before cooking. If it's extremely bitter, either blanch it briefly in boiling salted water first or soak it in a bowl of salted water for an hour.
2 plump heads Treviso chicory
3 TBS olive oil
sea salt and freshly ground pepper
Preheat oven to 400 degrees. Split the chicories lengthwise in half or, if large, into quarters. rinse them well, but don't dry. The moisture will help them cook. Lay them cut side up in a baking dish. Brush most of the olive oil over the leaves and season well with salt and pepper. Bake for 12 to 15 minutes, then turn and bake for 5 to 8 minutes longer. Turn them one last time so that the cut side is again facing up. when done the edges of the leaves should be nicely browned. Brush with the remaining oil and serve.
From Local Flavors by Deborah Madison