Grilled radicchio with smoked mozzarella and mosto

The radicchio family members,  when cooked, take on a new flavour and make great starters or accompaniments for grilled meat and fish. If you can’t find smoked mozzarella, then there is a cheese called scarmorza which is a plastic-like curd cheese. If both fail then mozzarella will be fine, but do buy a good one. You can find mosto (not fermented grape juice) in Italian delis or specialist shops.

Serves 4

  • 1-2 heads of radicchio
  • 60ml olive oil
  • Salt and freshly ground black pepper
  • 250g smoked mozzarella
  • 60ml mosto
  1. Cut the radicchio into quarters, leaving the root on.
  2. Heat the olive oil in a heavy-based frying pan and gently cook it, turning it after a few minutes until it begins to soften.
  3. Season with salt and pepper and cover the pan with a lid or foil to create steam to soften it.
  4. Cook for another 3-4 minutes then remove from the heat and leave to cool.
  5. Remove the root and arrange the leaves on plates.
  6. Mix the mosto with any remaining juices in the pan and spoon over the radicchio.
  7. Break the mozzarella into pieces and arrange on the top.


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