LIFE: Good eatin'

Radicchio isn't included in my CSA deliveries (it's grown in Italy,) but I'm addicted to it nonetheless--literally eating it whenever I have the time to cook. My favorite new recipe at the moment.

8 garlic cloves, finely chopped
� cup olive oil
1 tbs chopped fresh rosemary leaves
� cup balsamic vinegar
1 tsp kosher salt
� tsp black pepper
4 large heads radicchio, halved through the root
Grated Parmesan cheese, for garnish

1. Place the garlic, olive oil, rosemary, vinegar, salt, and pepper in a large bowl and mix well. Add the radicchio and gently toss so that it is well coated. Cover and let marinate at room temperature for at least 1 hour.

2. Preheat the oven to 425 degrees.

3. Place the radicchio in a baking pan and pour the marinade on top. Place in the oven and roast until the edges of the radiccio are crisp and almost beginning to look burnt, about 20 to 25 minutes.

4. Serve immediately, with grated Parmesan cheese.

Goes well with: Santa Margherita Pinot Grigio