Ingredients for 4 people
2-4 heads of late-season Treviso red radicchio tardivo (PGI)
4 slices (approx 80g per slice) of Vicenza ‘soprèssa’ (PDO)
salt and pepper, to taste
extra-virgin olive oil
red wine vinegar
Wash the late-season radicchio and cut it into quarters. Cook it on a grill with a non-stick surface; salt and pepper, just brushing lightly with a fine layer of extra-virgin olive oil. When the salad is dried and slightly browned, put some slices of thickly sliced Vicenza soprèssa on the hob and allow to brown, turning the leaves over at least a couple of times. The cooking time should be fairly fast but not using excessive heat. At the last moment, dampen the radicchio and soprèssa with a generous dousing of vinegar and serve on very hot dishes, possibly accompanied by slices of polenta. This is a typical winter dish.