Grilled radiccchio with fontina
by Elena Silcock, BBC Good Food
Ingredients
Ingredients
1 radicchio head, sliced through the core into wedges
2 tbsp olive oil , plus extra to serve
1 tbsp balsamic vinegar , plus extra to serve
2 tbsp thyme leaves
50g fontina, pecorino or parmesan, shaved or finely sliced
The rainbow beetroot is the best I've ever tasted and I look forward to trying different vegetables out. Everyone at Largo Walled Garden is very friendly and helpful and I'm happy to support locally grown veg.
— Kirsty Pearson
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