I’ve been amping up my arsenal of dishes for the holiday dinner table. In our house, both Thanksgiving and Christmas focus on the food (and wine). We’ve found ourselves with quite the stash of Pinot Noir, so we’ll definitely be popping open at least a few of those bottles and doing a blind taste test to see if we’re anything like the cast of Somm on Netflix…

I have also come up with a side dish that I think will work equally well alongside a holiday meal of turkey or prime rib as it will alongside some big bowls of pasta.

This year, I set out to create a side dish that’s not only stunning to look at (it’ll steal the scene at the holiday table) but also packed with flavor – Prosciutto Wrapped Radicchio with Balsamic Fig Reduction. Radicchio has a bit of a bitter taste to it that mellows out when it’s roasted, it also takes on a nice smoky flavor which, combined with the Prosciutto di Parma, is a perfect combination.

To assemble the prosciutto wrapped radicchio, I cut each head of radicchio into quarters and wrapped them with a slice of prosciutto. Brush the bundles with a bit of olive oil and sprinkle them with salt and pepper before popping them onto a hot grill (or grill pan). Give them a turn once and a while until they get nice and crispy on all sides. Meanwhile, you can make the yummy fig balsamic reduction. Just add your balsamic and figs to a small pot, bring it to a boil, and let it reduce for about 6-8 minutes. You’ll know it’s ready when it coats a spoon nicely – That’s when it’s perfect for drizzling over these beauties.

WINE PAIRINGS FOR PROSCIUTTO WRAPPED RADICCHIO WITH BALSAMIC FIG REDUCTION:

Sauvignon Blanc makes a great white wine pairing for this side dish. It’s bright acidity pairs nicely with the rich prosciutto.

For a red wine option, try a Pinot Noir. Its earthy flavors will echo those in the radicchio and notes of cherry are amazing with the balsamic reduction.

Step by Step Guide to Making Prosciutto-Wrapped Radicchio with Balsamic Fig Glaze

1. Preparing the Grill:

• Preheat a grill or grill pan over medium heat.

2. Wrapping the Radicchio:

• Take each quartered section of radicchio and wrap it with a slice of Prosciutto di Parma.
• Ensure that the prosciutto is wrapped snugly around the radicchio but not too tight as it will shrink upon cooking.

3. Seasoning and Grilling:

• Brush each wrapped radicchio bundle with olive oil. This helps to prevent sticking to the grill and adds flavor.
• Season the bundles with salt and pepper to taste.
• Place the wrapped radicchio on the preheated grill.
• Grill for 6-8 minutes, turning the bundles frequently. The goal is to crisp the prosciutto and tenderize the radicchio without burning.

4. Making the Balsamic Fig Reduction:

• While the radicchio is grilling, combine the chopped dried figs and balsamic vinegar in a small pot.
• Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
• Allow the mixture to simmer and reduce until it thickens, approximately 6-8 minutes. The reduction should have a syrup-like consistency.
• Stir occasionally to prevent sticking and ensure even reduction.

5. Serving:

• Arrange the grilled radicchio on a serving platter.
• Drizzle the balsamic fig reduction over the top of the radicchio bundles.
• Serve immediately while warm.

Additional Tips:

• If a grill is not available, a stovetop grill pan can be used as an alternative.
• For a more intense fig flavor, the figs can be soaked in the balsamic vinegar for a few hours before reducing.
• This dish pairs well with a light salad or as a side dish to grilled meats.

Prosciutto-Wrapped Radicchio with Balsamic Fig Glaze

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5 from 2 reviews

• Author: Erin Rebecca
• Total Time: 29 minutes
• Yield: Serves 6
• Diet: Gluten-Free, Omnivore

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Description

Sweet, salty, and slightly bitter, this grilled radicchio appetizer is elegant yet easy. The balsamic fig glaze adds a touch of sophistication.

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Ingredients

Units USM Scale 1x2x3x

• 3 heads radicchio
• 1/4 lbs (113 g) Prosciutto di Parma, thinly sliced
• 3 dried figs, finely chopped
• 1/2 cups (120 ml) balsamic vinegar
• Olive oil, for brushing
• Salt and pepper, to taste

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Instructions

Preparing the Grill

1. Preheat a grill or grill pan over medium heat.

Wrapping the Radicchio

1. Take each quartered section of radicchio and wrap it with a slice of Prosciutto di Parma. Ensure that the prosciutto is wrapped snugly around the radicchio but not too tight as it will shrink upon cooking.

Seasoning and Grilling

1. Brush each wrapped radicchio bundle with olive oil. Season the bundles with salt and pepper to taste. Place the wrapped radicchio on the preheated grill. Grill for 6-8 minutes, turning the bundles frequently. The goal is to crisp the prosciutto and tenderize the radicchio without burning.

Making the Balsamic Fig Reduction

1. While the radicchio is grilling, combine the chopped dried figs and balsamic vinegar in a small pot. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Allow the mixture to simmer and reduce until it thickens, approximately 6-8 minutes. The reduction should have a syrup-like consistency. Stir occasionally to prevent sticking and ensure even reduction.

Serving

1. Arrange the grilled radicchio on a serving platter. Drizzle the balsamic fig reduction over the top of the radicchio bundles. Serve immediately while warm.

Notes

• For optimal grilling, ensure your radicchio is dry; excess moisture will prevent proper crisping.
• If fresh figs are available, substitute 2-3 fresh figs, finely chopped, for the dried figs, adjusting balsamic vinegar as needed for desired sweetness.
• Store leftover grilled radicchio in an airtight container in the refrigerator for up to 2 days. The balsamic glaze can be stored separately for up to a week.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 1 radicchio quarter
• Calories: 150
• Sugar: 10
• Sodium: 300
• Fat: 10
• Saturated Fat: 4
• Unsaturated Fat: 6
• Carbohydrates: 15
• Fiber: 2
• Protein: 5
• Cholesterol: 10

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