This is great with mature pecorino or other cheeses. It also works well with boiled meats and is particularly nice with game. Lovely with sausages, too.
Quarter the radicchio and remove the thick white stems. Shred the leaves, not too coarsely. Heat the oil in a wide heavy-bottomed pot and sauté the radicchio until it has surrendered a bit. Add the rest of the ingredients, some salt and a few grinds of black pepper. Simmer, partly covered, for about 1½ hours, until it has reduced and is thick and a bit jammy looking. Remove the lid and simmer for another 30 minutes or until most of the liquid has gone, stirring often. Ladle into warm sterilised jars, seal with the lids and turn upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.
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