All the flavour of our Colomba variety potatoes in this delicious, light side dish by @uno.spicchio.di.melone with PGI Treviso late red radicchio, pine nuts and raisins.

Ingredients for 3-4 people 
Large Colomba variety potatoes, 2
Treviso late red radicchio, 2
Pine nuts, 1 tablespoon
Raisins, 1 tablespoon
Parsley, to taste
Salt, to taste
Extra virgin olive oil, to taste
Pepper, to taste

Preparation
Boil the potatoes in cold water for about 30/40 minutes from boiling point. Once you have also checked that the centre is cooked using a fork, drain them and peel them.

Submerge the raisins in water for a few minutes, just to soften them. Brown the radicchio cut into 4 parts in a non-stick pan with enough extra virgin olive oil; add some pine nuts, raisins, and salt and pepper to taste. Plate up by adding a drizzle of oil and parsley to taste.

Image: Irene Bombarda