Tuesday, March 25, 2008

Grilled Radicchio and Ancho Chilis

2 medium radicchio, quartered into wedges
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 tsp light brown or turbinado sugar
salt and black pepper
1 poblano or ancho chili

Drizzle radicchio wedges and chili with olive oil, vinegar and season with salt, pepper and a light sprinkling of the sugar. Grill radicchio on cut side over medium-hot coals for about three minutes. Flip over to cook the other cut side of the radicchio and cover with foil. Continue grilling for about 5 minutes and carefully remove from the grill using a spatula to keep the wedges in tact. Grill the chili along with the radicchio turning occasionally. Allow to cool slightly and peel off the outer skin. Cut into strips for serving along with the radicchio.


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