Serves 4
450 g (1 lb) red radicchio
225 g (8 oz) chicory
6 tbsp extra virgin olive oil
sea salt and pepper
Wash the radicchio and the chicory carefully. Dry very thoroughly. Cut the radicchio into quarters and the chicory in half, both lengthwise.
Oil the grill pan and lay the vegetables in it. Pour over the olive oil and season with salt and a lot of pepper. Leave for 20 minutes and then cook under a slow preheated grill until the leaves soften, taking care to turn the radicchio and chicory pieces so that they cook all round.
preparation
You can wash and dry the radicchio and chicory up to 1 day in advance and refrigerate, wrapped in a tea-towel. The vegetables can be grilled a few hours in advance and kept covered, in the kitchen, not in the fridge.