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Radicchio with Balsamic Vinegar

Serves: 4

1 ½ Tbsp Flying Olive Garlic, Lemon, Gremolata, a Combination, or a Single Varietal of Extra Virgin Olive Oil, divided

2 medium heads of radicchio, cut into quarters from top to stem

4 cloves of garlic, thinly sliced

¼ cup chopped flat leaf (Italian) parsley

3 Tbsp Flying Olive Aged Dark Balsamic Vinegar such as 18 Year Traditional or Denissimo


Freshly ground black pepper


Preheat the oven to 350 degrees F.

Pour ½ Tbsp Flying Olive Extra Virgin Olive Oil of Choice into a mixing bowl. Add the radicchio and toss to coat. Place cut side down in a large non-stick skillet and cook over medium heat until lightly browned. Turn the pieces over. Cover, place in the oven, and cook until tender, about10-12 minutes.

Heat the remaining Flying Olive EVOO in a small non-stick skillet over low heat and add the garlic. Cook until it is golden brown, about 2 minutes. Add the chopped parsley and stir. Turn off the heat and remove from the burner. Cool to room temperature.

Place 2 pieces of radicchio on each of 4 plates. Top with the garlic and parsley mixture. Drizzle with the Flying Olive Balsamic Vinegar of Choice and season with salt and pepper.

Inspired by a recipe from the beautiful cookbook by Rocco Dispirito, Now Eat This! Italian. Favorite Dishes from the Real Mamas of Italy, All under 350 Calories. Grand Central Life and Style, NY, 2012.

Submitted by Chuck L.