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RECIPE Grilled Radicchio and Italian SausageServes 2

A CookTale

In the New York Times, Food Editor Melissa Clark published this easy three ingredient recipe. It immediately captured my interest. Since we abandoned our gas grill this year, we find that a quality stovetop non-stick grill pan does a relatively good job, with much more control. (One man’s opinion.) The published recipe calls for a garnish of Basil Leaves in this version they’re optional.


1 large head of Radicchio
1 lb sweet Italian Sausages
2 to 3 TB EVOO, more to taste
Basil Leaves or Basil Pesto (optional)


1. On the stovetop or gas grill, halve Radicchio lengthwise through stem end, and toss with 1 TB EVOO and 1/4 tsp Salt.

2. Put Radicchio, cut side down, and Sausages in the pan or grill and cover. Let cook for 2 to 3 minutes until outer Radicchio Leaves are dark brown. Transfer to a cutting board and let cook while Sausages finish cooking, about 5 minutes.

3. Thinly slice the Radicchio. Outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another TB of EVOO. Taste and correct seasonings, adding more Salt and EVOO to taste.

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