Grilled Trevisano Radicchio with Gorgonzola, Olive Oil, and Saba: A Bold Italian Appetizer
A vibrant appetizer balancing bitter chicory with creamy blue cheese and grape syrup.
Grilled Trevisano Radicchio with Gorgonzola, Olive Oil, and Saba
Celebrate the vibrant flavors of Italy with a classic appetizer that artfully balances the bitterness of radicchio, the robust tang of Gorgonzola, fruity olive oil, and sweet, syrupy saba. This dish, originating from the Veneto region, brings together simple ingredients to create a complex and elegant starter for any meal. Whether you’re familiar with Trevisano radicchio or new to this striking Italian chicory, you’ll find this recipe an easy but impressive addition to your culinary repertoire.
Why This Recipe Works
- The grill transforms radicchio: High heat softens and chars the leaves, mellowing their bitterness and enhancing natural sweetness.
- Balance of flavors: Creamy, pungent Gorgonzola counters the bitter radicchio, while olive oil and saba bring richness and a subtle sweetness to the plate.
- Simple yet elegant: With minimal preparation and a handful of ingredients, this appetizer makes an ideal starter that impresses without fuss.
What is Trevisano Radicchio?
Trevisano is a variety of radicchio, a member of the chicory family, hailing from the Veneto region of northern Italy. Known for its long, slender, deep maroon leaves and crisp texture, Trevisano has a pronounced bitterness, which is mellowed when grilled or roasted. Unlike the more familiar round radicchio di Chioggia, Trevisano is prized for its elegant shape and nuanced flavor.
Rich in vitamins, antioxidants, and fiber, Trevisano is not only a culinary delight but also a nutritional powerhouse. When grilled, its flavors deepen and its tenderness increases, making it an ideal partner for strong cheeses and sweet-tart condiments.
Gorgonzola: The Perfect Cheese Pairing
Gorgonzola is a blue-veined cheese crafted from cow’s milk, often made in the regions of Lombardy and Piedmont. It comes in two varieties: the creamy, spreadable Gorgonzola Dolce and the firmer, more pungent Gorgonzola Piccante. For this recipe, either style works, but the milder dolce version is preferred if you want to keep bitterness in check.
The salty, tangy flavor of Gorgonzola provides a sensational counterpoint to Trevisano’s deep bitterness and the sweet, syrupy accents of saba.
Olive Oil and Saba: Finishing Touches
Extra virgin olive oil supplies fruitiness and body to this dish, lending a luxurious mouthfeel that melds with both the grilled radicchio and the melting cheese.
Saba (sometimes called Sapa) is a syrup made by reducing grape must. Sweet, thick, and slightly tart, it’s akin to balsamic vinegar but without the acidity. Saba’s mellow sugar notes harmonize with bitterness and salt, balancing the entire dish.
If you cannot find saba, a good balsamic reduction will work. Saba can be sourced from Italian delis or specialty food shops.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Trevisano radicchio | 2 heads | Washed, halved lengthwise |
| Extra virgin olive oil | 2-3 tablespoons | Plus extra for drizzling |
| Kosher salt | To taste | For seasoning |
| Freshly ground black pepper | To taste | Optional |
| Gorgonzola cheese | 2-3 oz (50-85g) | Crumbled or sliced |
| Saba | 2 tablespoons | Or substitute with balsamic reduction |
Step-by-Step Instructions
- Prepare the grill: Preheat your grill to medium-high. Clean the grates and lightly oil them to prevent sticking.
- Prep the radicchio: Slice each Trevisano head lengthwise. Drizzle with olive oil and season with kosher salt.
- Grill radicchio: Place the halves cut side down on the grill. Cook for 4-5 minutes until lightly charred and just tender, turning halfway through.
- Plate and garnish: Arrange grilled radicchio on a platter. Dot with Gorgonzola, drizzle with additional olive oil and finish with saba syrup.
- Serve immediately: The radicchio should be warm, cheese slightly melting, and garnishes freshly added for peak flavor.
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Key Tips for Success
- Don’t overcook the radicchio—just enough to lightly char and soften the leaves without turning mushy.
- If you’re new to saba, drizzle sparingly; its sweetness is powerful and should amplify, not overwhelm, the bitterness of the radicchio.
- Choose a high-quality olive oil for finishing to highlight fruity, peppery notes.
- Gorgonzola can be gently warmed on the radicchio if you want a gooey, melted texture.
- For a less intense bitterness, soak radicchio in cold water 15 minutes before grilling.
Serving Suggestions & Variations
This appetizer is best served immediately, when the radicchio is still warm, and the cheese softens slightly from residual heat. Pair it with crusty bread or focaccia to mop up extra oil and saba.
- Add nuts: Toasted walnuts or hazelnuts add texture and flavor depth.
- Use alternate cheese: Try creamy goat cheese or ricotta salata for a milder option.
- Vegetarian main: Pile atop beans or lentils with extra greens for a hearty salad.
- Balsamic vinaigrette: For a zingier finish, substitute saba with a balsamic reduction or glaze.
- Citrus twist: Finish with a sprinkle of orange or lemon zest to contrast bitterness.
Wine Pairings
Bitter greens and funky cheese call for strategic wine choices. Look for:
- Dry Northern Italian whites: Pinot Grigio, Soave, or Friulano balance the bitter radicchio and tangy cheese.
- Sparkling wines: Prosecco or Franciacorta refresh the palate between bites.
- Light reds: Bardolino or Dolcetto echo the earthy notes of the dish without overpowering.
Nutritional Highlights
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 120-180 |
| Fat | 11g |
| Protein | 3g |
| Carbohydrates | 6g |
| Fiber | 2g |
| Sodium | 200mg |
Note: Nutritional values are approximate and depend on portion size and specific ingredients.
Frequently Asked Questions (FAQs)
Is Trevisano radicchio the same as regular radicchio?
No. Trevisano features elongated maroon leaves, compared to the round, cabbage-like head of Chioggia radicchio. Trevisano is slightly less bitter and more tender when cooked.
Can I make this dish ahead of time?
This appetizer is best served warm and fresh. You can grill the radicchio up to an hour before serving, but combine with cheese, oil, and saba just before eating to maintain texture and temperature.
Where can I buy Trevisano radicchio?
Look for Trevisano at specialty grocers, farmers’ markets, or Italian markets. If unavailable, substitute with standard radicchio or Belgian endive, though flavor will differ slightly.
What is a good substitute for saba?
Balsamic reduction or high-quality aged balsamic vinegar can mimic the sweetness and syrupy texture of saba, though lacking some of the deeper grape notes.
Is this recipe vegetarian or gluten-free?
Yes—this dish is both vegetarian and gluten-free. Verify the ingredients in your Gorgonzola and saba to ensure no additives if dietary concerns are strict.
Expert Tips
- Slicing Trevisano radicchio lengthwise exposes more of the leaf surface to grill heat, allowing for quick caramelization and better presentation.
- If using an indoor grill pan, preheat to high and do not overcrowd. Radicchio should sizzle when placed on the pan for proper searing.
- To heighten flavor, finish with a pinch of flaked sea salt just before serving.
- For larger gatherings, this dish scales easily: just multiply radicchio and toppings, and grill batches as needed.
Conclusion
Grilled Trevisano radicchio with Gorgonzola, olive oil, and saba is a celebration of contrast—bitter meets sweet, creamy meets crisp, intense meets subtle. This iconic Italian starter showcases the terroir and culinary tradition of Northern Italy, packed with flavor, nutrition, and style. Whether for a dinner party or a simple weeknight meal, it’s a dish that invites conversation and delight. Buon appetito!
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