← Back to Search Results
broiling Italian
Grilled Belgian Endive

Photo by: Joseph De Leo
Comments: 0


Belga alla Moda del Radicchio di Treviso

The best-known way to cook radicchio di Treviso is over a slow wood or charcoal fire, basting the lettuce with olive oil as it wilts gradually to a pliant, tender consistency; the flame must not be allowed to char it. It can also be done successfully on an indoor grill, as described here.In America, I have only rarely seen radicchio di Treviso, and then at frightfully high prices. The round radicchio that looks like a little red cabbage is more available, but it too is quite expensive, and it is perhaps better raw than cooked. In my opinion, the most satisfactory substitute for the skinny Treviso radicchio is that far more abundant member of the same chicory family, Belgian endive.

The one ingredient for which there is no acceptable alternative in this dish is good olive oil, whose irreplaceable flavor must seep into the endive as it softens slowly over, or under, the fire.

Yield:  6 persons


  • 5 thick heads endive, about 1½ pounds
  • Salt
  • Black pepper in a grinder
  • ¼ cup extra virgin olive oil


1. Turn on the broiler.

2. Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.

3. Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.

4. Place the endive cut side up on a broiling pan. Sprinkle liberally with salt and grindings of pepper and pour the olive oil over it in a thin stream. Insert the pan in the broiler at the level farthest away from the heat.

5. After 10 minutes, turn the endive over and baste with the oil in the pan.

6. After 7 or 8 minutes, turn the endive over once more so the cut side will again be facing up. Baste again with the oil from the pan, directing it, as much as possible, between one leaf and another, and adding fresh, raw oil if necessary.

7. Bake for about 5 minutes, depending on the thickness of the endive. It is done when you can easily pierce the root end with a fork. Expect the tips of the leaves to be somewhat blackened. It is not only acceptable, but desirable. Serve hot or even lukewarm.

© 1986 Marcella Plini Hazan and Victor Hazan

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

99kcal (5%)
58mg (6%)
7mg (12%)
121mcg RAE (4%)
0mg (0%)
315mg (13%)
1g (6%)
9g (14%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
good-to-the-grain Good to the Grain
by Kim Boyce
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
living-raw-food Living Raw Food
by Sarma Melngailis
raos-cookbook Rao's Cookbook
by Frank Pellegrino
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?