Ingredients:
2 small firm heads radicchio
Olive oil as needed
Sea salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Thin shavings of Parmesan, Asiago, or dry-Jack
Directions:
1. Cut the radicchio into wedges about 2 inches thick at the widest point. Brush them generously with oil, season with salt and pepper, and set aside to marinate for 1 hour or more.
2. Lightly coat a cast-iron skillet with olive oil and set over medium-high heat. When it is very hot, add the radicchio and sear until the leaves begin to brown on the bottom after a few minutes. Turn and cook the second side, about 5 minutes in all.
3. Transfer to a plate and gently press the wedges to open up the leaves. Season with salt and pepper. Sprinkle with parsley, and cover with shavings of cheese.
Serves 4-6