Wholesome nibbles

By Bev Bennett
Los Angeles Times Syndicate

(Los Angeles Times Syndicate) -- You probably have days when you come home from work so tired and so hungry that you eat but never feel you've had dinner. I know I do.

It's almost subconscious. You sit down with a glass of wine and some nuts or a hunk of cheese. Before you know it, you've gone through half a can of roasted cashews (and you know how guilty that makes you feel) and are neither hungry nor satisfied. You don't want a meal on top of that, and cooking is still more effort than you want to exert.

You need a compromise -- a wholesome nibble you can make in 90 seconds or less -- and anchovy relish fits the description. Dump a can of anchovies, a handful of olives and some seasonings in a food processor or blender. You'll have a savory spread you can smear on thin French bread for an appetizer, or for an almost-instant entrée, toss with a little spaghetti. Either way you'll find anchovy relish more satisfying than the stale bag of tortilla chips on the counter.

Once you've taken the edge off your hunger you can turn on the heat and make a quick-cooking accompaniment. Braised Radicchio probably isn't the first thing you'd think of, but it is so delicious, so satisfying and so fast that you'll be pleased with your effort. Just mix radicchio with olive oil, raisins, pine nuts and a splash of wine from your glass. And if you're really desperate, eat it right from the skillet.

Anchovy Relish over Toast

Makes 2 servings.

• 1/2 (3-ounce) can flat anchovies packed in oil
• 1/2 tablespoon olive oil
• 1/2 cup pitted nicoise, Kalamata or other ripe olives
• 1 tablespoon minced chives
• 1 teaspoon small capers
• 1 teaspoon lemon juice
• Freshly ground pepper
• 6 thin slices French bread, toasted (optional)

In food processor, combine anchovies, oil, olives, chives, capers, lemon juice and pepper to taste.

Process until mixture is finely minced. Spread on toasted French bread.

Braised Radicchio

Makes 2 servings.

• 1 tablespoon olive oil
• 1 large shallot, sliced
• 1 garlic clove, minced
• 1 small head radicchio
• 1/4 cup dry white wine or apple cider
• 2 tablespoons balsamic vinegar
• 2 tablespoons golden raisins
• 2 tablespoons pine nuts
• 1/8 teaspoon salt
• 1/4 teaspoon pepper

Heat oil in 10-inch non-stick skillet. Add shallot and garlic and sauté over high heat 2 minutes.

Core and thinly slice radicchio. Add to skillet and sauté over high heat until limp, about 2 minutes.

Stir in wine, vinegar, raisins and pine nuts and simmer 2 minutes. Season with salt and pepper.

(Bev Bennett is the author of four cookbooks including the award-winning "Dinner for Two," Barron's.)