Marinated Radicchio

This dish, adapted from Faith Willinger’s wonderful 1996 cookbook “Red, White & Greens” is an excellent way to include radicchio in an antipasti plate.  We recommend eating it as a topping on slices of toasted Italian bread or on a high quality cracker.  To make it authentic, be sure to use the elongated Treviso-types of radicchio.  However, as it also bitterer than the more often-found round-headed Verona-types, it is essential that you give this dish an overnight (or longer) rest to tame it and bring out the other wonderful flavors.   

4 radicchio heads (preferably Treviso), quartered
¼ cup extra virgin olive oil
2 red onions, thinly sliced
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons yellow raisins, soaked in ¼ cup hot water
2 tablespoons toasted pine nuts
salt and freshly ground black pepper, to taste

Toss prepared radicchio with 2 tablespoons olive oil.  Cook in a skillet over medium heat for 10-15 minutes until tender and lightly browned.  Adjust seasoning with salt and pepper.  Remove from skillet.

Heat remaining 2 tablespoons olive oil in the skillet over medium heat.  Add in onion slices and sauté until soft, about 10 minutes.

Add in both vinegars, drained raisins and pine nuts and cook over high heat until ¾ of the liquid has evaporated.  Adjust seasonings with salt and pepper.

Layer the cooked radicchio and onion mixtures in a bowl.  Cover and let rest, refrigerated, at least 4 hours or preferably a full day.  Serve at room temperature. 

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