Active Time

　　15 min

　　Total Time

　　50 min

　　

Ingredients

Makes 6 to 8 (side dish) servings

　　4 (9-inch) heads Treviso radicchio

　　1/4 cup extra-virgin olive oil

　　1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)

　　2 1/2 tablespoons balsamic vinegar

　　

Step 1

Prepare grill for cooking.

　　

Step 2

Remove any loose outer leaves. from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.

　　

Step 3

Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.

　　

Step 4

Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.

　　Cooks' notes:

　　•Gas-grill method: Grill radicchio, covered, over moderately high heat away from direct flame as above 20 to 25 minutes total.

　　•Grill-pan method: Grill radicchio in batches, without cheese, in a hot well-seasoned ridged grill pan, covered, over moderate heat. Transfer as grilled, cut sides up, to a baking sheet and keep warm in a 325°F oven. When all batches are grilled, sprinkle cheese over radicchio, then heat in oven until cheese melts.