Radicchio with Pine Nuts, Currants, and Aged Balsamic – a delicious recipe with radicchio, extra-virgin olive oil, water, salt, nuts, currants. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 450F.
2
Quarter each radicchio lengthwise.
3
Be sure to leave the cores intact so that you end up with wedges that are held together at the base.
4
Place the radicchio wedges in a roasting dish or a skillet, anything that will hold them in an even layer and that can go into the oven.
5
Drizzle with the olive oil and pour in the water.
6
Tightly cover the dish with a lid or aluminum foil and roast in the oven until tender when pierced with a paring knife, about 20 minutes.
7
Transfer the radicchio to a serving dish and sprinkle with a large pinch of salt.
8
Scatter the pine nuts and currants over the radicchio, and drizzle with the balsamic vinegar.
9
Serve warm or at room temperature.
184
kcal
Calories
20
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 small heads radicchio, 1/4 cup extra-virgin olive oil, 1/4 cup water, Coarse salt, and more.
Yes, Radicchio with Pine Nuts, Currants, and Aged Balsamic falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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