Scottona bites with sweet and sour radicchio

Preparation:

Preparation: Brown the sliced onion with the oil and sugar, deglaze with the vinegar and then add the thinly sliced radicchio. Cook until wilted and set aside. Flatten the slices with a meat tenderizer, stuff them with the raisins soaked in Marsala wine, the pine nuts and season with salt and pepper. Form rolls, wrap them with the lard scented with chopped herbs, brown in a pan and deglaze with the wine. Cut the rolls into bite-size pieces and serve them on a bed of radicchio.