Braised Radicchio with Raisins and Pine Nuts
Nutrition
Calories: 147.85 kcalCarbohydrates: 14.57 gProtein: 2.54 gFat: 10.02 gSaturated Fat: 1.2 gSodium: 26.96 mgFiber: 1.57 gVitamin A: 2.79725 IUCalcium: 29.07 mgIron: 1.22 mg
Ingredients
- 1/4 cup golden raisins
- 2 tbsp pine nuts
- 2 tbsp extra virgin olive oil
- 1 onion halved and sliced
- 3 tbsp white wine vinegar plus more to taste
- 1 tsp sugar
- 1 lb radicchio preferably treviso type, quartered lengthwise
- salt
- freshly ground black pepper
- 1 tbsp minced Italian parsley
Instructions
- Put raisins in a small bowl, cover with warm water and let stand 30 minutes to soften. Preheat oven to 325 degrees F. Toast pine nuts on a baking sheet until golden brown and fragrant, 12 to 15 minutes.
- Heat olive oil over moderate heat in a skillet large enough to hold all the radicchio in one layer. Add onion and saute until soft and sweet, about 10 minutes. Add 3 tablespoons vinegar and the sugar. Drain water from raisins and add additional water, if necessary, to make 1/4 cup. Add water to skillet. Arrange radicchio in skillet cut side down. Season well with salt and pepper. Scatter the raisins over the radicchio. Cover, adjust heat to maintain a simmer and cook until radicchio is tender, about 15 minutes. Scatter the pine nuts over the radicchio, then remove from heat and let radicchio cool to room temperature in skillet.
- To serve, spoon about half of the onions, raisins and pine nuts onto a serving platter. Arrange radicchio cut side up over the onions. Top with remaining onion, raisin and pine nut mixture. Taste and sprinkle with a little more vinegar if necessary. Garnish with parsley. Serve at room temperature.