BAKED RADICCHIO

I owe the idea for this recipe to Corriere della Sera, but as usual, I've done my own thing with it: I couldn't get the very crisp type of radicchio mentioned, so I separated mine into leaves. I incorporated the honey with the oil and balsamic vinegar [as in the video] instead of adding it afterwards [as in the text], and I used rather more of it. The Corriere recipe uses pomegranate seeds, adding them when the radicchio is cooked, but as pomegranates are out of season here, my first idea was to use sultanas. However, I didn't have any and torrential rain prevented me from going out to get some, so I used the dried cranberries I did have, adding them before baking. 

Here's what I did:

Separate two medium-sized radicchi into leaves and wash ,drain and get them as dry as you can. Arrange in a roasting dish and drizzle a little olive oil over them. Make a dressing from 4 tablesp olive oil, 1 tablesp balsamic vinegar, 1 tablesp honey and seasoning to taste.  Pour over the radicchio leaves and toss it through. Add a few dried cranberries or sultanas and some pinenuts. Bake at 180 C for 15 mins. 

Serve at room temperature or chilled.

This makes an excellent accompaniment to grilled chicken.