Roasted Radicchio

Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio — round Verona or slender Treviso — in this recipe, since they both yield delicious results. Serve the radicchio wedges alongside the pasta.

2 medium heads radicchio, quartered lengthwise
¼ cup extra-virgin olive oil
coarse sea salt
pepper, freshly ground
¼ cup balsamic vinegar
1 oz Parmesan cheese, preferably Parmigiano-Reggiano, shaved

Preheat oven to 400°F.

Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet.

Roast, turning once, until leaves are wilted and slightly charred, 12-15 minutes. Transfer to a platter.

Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

Makes 4 servings.