Grilled Radicchio with Caper and Anchovy Sauce Recipe
by Jesse Jenkins
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Easy
I was on holiday on the Sicilian island of Pantelleria a few years ago when I was tasked with making lunch for a group of friends, most of whom were fantastic cooks. I had forgotten to add the radicchio to an already dressed salad, so I quickly grilled it in
a ripping-hot pan and made a sauce by blending a whole jar of capers and a tin of anchovies. It ended up getting a lot of appreciation and became one of my favourite things to eat - sometimes stress-cooking pays off.
Recipe extracted from: Cooking with Vegetables by Jesse Jenkins, ADIP (Another Day in Paradise), Published by Bluebird, £28
Ingredients for the grilled radicchio with caper and anchovy sauce Serves: 4
- 100g tin anchovy fillets in oil
- 30g capers, drained
- 1 lemon, halved
- 4 tbsp extra virgin olive oil, plus extra to coat the radicchio
- 1 head purple radicchio
- salt and pepper
- handful of parsley, roughly chopped, to serve
Method for grilled radicchio with caper and anchovy sauce
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First, make the sauce. Put the anchovies and oil, capers, the juice of half a lemon, and the olive oil in a blender and blend until smooth. If it's too thick, add a little water to loosen it.
Trim the radicchio stem, keeping the core intact, and remove any beaten-up outer leaves. Cut the radicchio into four pieces, then put it in a bowl with some olive oil to coat with a good pinch of salt and mix well. - Get a griddle pan or frying pan smoking hot over a high heat, then add the radicchio, cut side down, pressing it down firmly with your hand. Cook for 2 minutes, or until deeply charred. Turn the pieces and char them on the other cut side, then transfer to a plate. Squeeze the other half lemon over them while they steam.
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You can put the sauce on the plate with the radicchio on top or spoon it over the radicchio. Finish with the chopped parsley and a little fresh cracked black pepper.
About the author
Jesse Jenkins aka ADIP (Another Day in Paradise) is a chef and social media sensation based in London. Jesse’s cinematic vegetable-focused cooking videos on Instagram reach up to 2.1 million views – solidifying his status as a new star on the UK cooking scene.
