Sweet-and-Sour Radicchio with Pine Nuts and Raisins

Name: Sweet-and-Sour Radicchio with Pine Nuts and Raisins
Prep time: PT0D0H0M
Cook time: PT0D0H45M
Total time: PT0D0H45M
Yield: 4–6
Ingredients: ⅓ cup raisins; ¼ cup olive oil, divided; 2 medium yellow onions (about 1 lb.), thinly sliced; ⅓ cup red wine vinegar; ¼ cup pine nuts; 1 tsp. sugar, plus more if needed; 3–4 heads (about 3 lb.) radicchio, cored and cut into thick wedges; Fine sea salt and freshly ground black pepper; Toasted ciabatta slices (optional)

Lightly sweetened red wine vinegar tames the chicory’s bitterness in this classic Venetian starter.

Serves
4–6
Time
45 minutes

CLARE WINFIELD (COURTESY RYLAND PETERS & SMALL)

By Ursula Ferrigno

Published on October 3, 2024

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As author Ursula Ferrigno explains in her new book Cucina del Veneto, radicchio has a special place among residents of the Veneto, the Northeastern region of Italy that lies between the Dolomites and the Adriatic Sea. An unusually versatile vegetable that can be enjoyed raw, braised, or even baked into a lasagna, radicchio thrives in the region’s fertile soil, yielding two to three harvests where many vegetables make only an annual appearance. This recipe is a classic “saor” preparation, translated as “flavor” in the Venetian dialect and defined by its signature agrodolce-like elements: red wine vinegar, pine nuts, and sweet raisins, all of which help mellow out the radicchio’s bitterness. Enjoy it on its own, or serve atop toasted ciabatta to enjoy as “cicchetti” (“small bites”), as many Venetians do.

There are two common varieties of radicchio—the long endive-shaped Treviso and the round “rotondo” or Chioggia variety—and both work well for this recipe. Ferrigno recommends finishing the dish with a bright and fruity extra-virgin olive oil before serving.

Featured in “How to Cook Like a Venetian” by Jessica Carbone.

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Ingredients

⅓ cup raisins
¼ cup olive oil, divided
2 medium yellow onions (about 1 lb.), thinly sliced
⅓ cup red wine vinegar
¼ cup pine nuts
1 tsp. sugar, plus more if needed
3–4 heads (about 3 lb.) radicchio, cored and cut into thick wedges
Fine sea salt and freshly ground black pepper
Toasted ciabatta slices (optional)

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Instructions

Step 1

In a small bowl, cover the raisins with lukewarm water. Set aside until plump, about 20 minutes. Drain and set aside.

Step 2

To a large skillet over medium heat, add 1 tablespoon of the oil. When it’s hot and shimmering, add the onions and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the vinegar, pine nuts, sugar, and reserved raisins, stirring to coat. Working in batches, add the radicchio and cook, turning occasionally with tongs, until the radicchio is thoroughly wilted but retains a little bite, 10–12 minutes.

Step 3

Remove the skillet from heat, drizzle with the remaining oil, and season to taste with salt, black pepper, and more sugar if needed. If enjoying as antipasto, transfer to a large platter and serve. If serving as cicchetti, cut the larger radicchio leaves into smaller bites, divide among the ciabatta slices, and serve.