The Sautéed Radicchio with Raisins and Pine Nuts is nothing but the cooked version of the salad I usually prepare raw. However, this is my sister Barbara’s version, who prefers it sautéed and uses it to fill other always delicious recipes. I now also use this recipe in the butcher shop where I prepare excellent beef strips with it. The bitter part of the radicchio is tempered by the raisins and the sweet red onion, which, with the help of the pine nuts, make it a truly delicious side dish. Let me know if you like it too.
If you like red radicchio, then don’t miss the following recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.3 lbs round red radicchio
- 1 cup red onion
- 2 tablespoons extra virgin olive oil
- 1.75 oz raisins
- 1 tablespoon pine nuts
- to taste salt and pepper
Tools
- Pan non-stick with high sides
Preparation
Cut the radicchio heads in half, wash them under running water, gently opening the leaves to better remove impurities. Dry them well and slice into strips no thicker than three-quarters of an inch.
Slice the onion as well and sauté it in a non-stick pan over medium-high heat along with the extra virgin olive oil. At this point, add the radicchio strips.
Adjust the salt, add the raisins, the pine nuts, and mix all the ingredients well so that they are well seasoned.
Continue cooking for about 10 minutes, stirring occasionally.
Serve our Sautéed Radicchio with Raisins and Pine Nuts, either freshly stewed or at room temperature, as it will be delicious either way.
Tip:
We can store this delicious side dish in the refrigerator for a few days, but place it in an airtight container.
Preferably in ceramic or glass as they are not toxic materials like plastic.
You can also freeze it, but remember never to defrost it at room temperature. You can do it slowly in the refrigerator or in the microwave; otherwise, you risk food poisoning, which can be very serious.
