for 4 servings
- 1 cup Marsala wine (can substitute aged balsamic vinegar)
- 4 tablespoons honey
- 6 tablespoons good quality olive oil (divided)
- 2 heads Radicchio (rinsed and patted dry)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 2 cloves garlic (finely chopped)
- ¼ cup pine nut
1 Teaspoon, 1 Mortar, 1 Tablespoon, 1 Measuring cups, 1 Whisk, 1 Cutting board, 1 Small knife, 1 Garlic press, 1 Small bowl
In a small saucepan over medium-high heat reduce the Marsala, honey and two tablespoons of olive oil to a syrupy consistency; set aside.
Cut each head of radicchio in half lengthwise, and then cut each half into 2 wedges. Season with salt and pepper.
Heat the remaining oil in a large skillet over medium heat. Add the garlic and pine nuts; cook until the garlic is fragrant, about 1 minute. Add the radicchio, and cook for about three minutes. Turn the radicchio over, add the Marsala mixture, and cook until the radicchio is slightly browned and tender, about 4 minutes longer. Divide between plates; drizzle Marsala mixture over the top of the plated radicchio. Serve warm.