Radicchio with sultanas and pine nuts

Sometimes the simplest dishes are the most surprising. This warm radicchio sauté is a perfect example. A quick, elegant way to showcase one of Italy’s most underrated vegetables. Gently sweated in olive oil, sweetened with golden sultanas, and finished with toasted pine nuts, this dish balances bitterness and sweetness in every bite.

Serve it as a vibrant side, toss it through warm farro or pasta, or enjoy it with a slice of grilled sourdough and a glass of wine.

INGREDIENTS (Serves 2 as a side)

1 shallot, thinly sliced

1/2 Radicchio head, roughly chopped

1/4 cup sultanas

2 tbsp pine nuts

Extra-virgin olive oil

Salt

METHOD

1. Toast the pine nuts in a dry pan over low heat until golden and fragrant. Set aside.

2. In the same pan, add olive oil and gently warm over medium heat.

3. Add the chopped radicchio and a small pinch of salt. Cook gently for 4–5 minutes, stirring occasionally, until the leaves begin to soften and wilt.

4. Stir in the sultanas and cook for another 1–2 minutes until they plump slightly and the radicchio is tender.

5. Top with toasted pine nuts and serve warm

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