Radicchio Tardivo Alla Griglia ( Barbeque tardivo radicchio) recipe by MasterChef: The Professionals contestant Danilo Cortellini

Danilo Cortellini

Danilo Cortellini

30th April 2018
Danilo Cortellini

Radicchio Tardivo Alla Griglia ( Barbeque tardivo radicchio) recipe by MasterChef: The Professionals contestant Danilo Cortellini

Barbeque tardivo radicchi from MasterChef: The Professionals contestant Danilo Cortellini's book 4 Grosvenor Square.
This kind of radicchio is very different to usual varieties. From the city of Treviso, it is called tardive because it is harvested late in the season after the first frost. It is not as pink and grows into a uniquely shaped plant with elongated leaves and pronounced white cores, tinged with red. Less bitter but rich taste, this radicchio can be expensive in price because of its long production process, but believe me it is absolutely delicious and completely worth it.


  • Serves 4 | Preparation Time: 30 Minutes | Cooking Time: 10 Minutes
  • 100ml balsamic vinegar
  • 100ml extra virgin olive oil
  • 15g sugar
  • 4g crushed garlic
  • Salt and pepper; to taste
  • 2 radicchiio tardive de Treviso
  • 1 small bunch chives and parsley
  • 1 red chilli


For the marinade, whisk the balsamic vinegar, oil, sugar and garlic together in a bowl with a pinch of salt and pepper.
Wash the radicchio under cold running water and shake off any excess left in between the leaves.
When dry, cut each head of radicchio in half lengthways and brush them liberally with marinade. Leave aside for 20 minutes to marinate.
Arrange the radicchio halves cut side down on a preheat barbeque and cook for 5 minutes on each side until the stalks have tenderised slightly (you still want a bit of crunchiness!)
Put them on side plates and sprinkle with chopped herbs and a bit of fresh chilli.
Don’t forget a final drizzle of extra virgin olive oil to finish the dish off.

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