This dish will make a convert of the most diehard radicchio skeptic. Be sure to cook the radicchio until it's very tender; if you do, it will be almost silky and just perfect when suffused with the warm pan sauce. If you have golden raisins on hand, toss some into the skillet with the garlic and anchovies
Reduce the heat to low and heat the remaining 3 tablespoons oil. Add the anchovies and garlic and cook, stirring, until the garlic is lightly toasted and the anchovies melt, about 2 minutes. Stir in the lemon zest and juice and a good amount of pepper. Taste and season with salt and pepper if necessary. Pour the sauce over the radicchio and serve with crusty bread.
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