The City Magazine Since 1975

Radicchio in Saor

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1/4 cup olive oil
1 cup julienned yellow onions
3 cups julienned radicchio
1/4 cup toasted pine nuts
1/4 cup golden raisins
1½ cups white wine vinegar
2 Tbs. chopped flat-leaf Italian parsley
Kosher salt and black pepper
French baguette cut into slices that are approximately 3/4-inch thick and 4 inches long, grilled or toasted



Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook them, stirring occasionally for four to five minutes, until translucent. Add the radicchio and cook, stirring occasionally, for another six to eight minutes, or until the radicchio is wilted. Stir in the pine nuts, raisins, and vinegar. Reduce the heat to low and continue cooking the mixture for another 15 minutes, or until the vinegar has reduced by 75 percent. Add the parsley. Season with salt and pepper to taste and serve atop the grilled bread. The radicchio in saor can be served warm, at room temperature, or cold and can be refrigerated for up to a week.