For the salsa rustica:
1 cup olive oil
3/4 cup small-dice onions
1 Tbs. chopped garlic
6 oil-packed anchovy fillets, drained
1 Tbs. chopped fresh sage
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh thyme
1 Tbs. chopped capers
1/4 cup fresh lemon juice
1/2 cup white wine vinegar
2 cups water
For the mixed grill:
2 Tbs. chopped fresh rosemary
2 Tbs. chopped garlic
1 cup olive oil
2 medium heads of radicchio (1 lb.), cut into quarters
2 trimmed pork tenderloins (about 1 lb. each), each cut into 6 pieces
4 boneless chicken thighs, each cut in half
12 (6-inch) wooden skewers soaked in water for at least 2 hours
For the salsa rustica:
Heat the olive oil in a medium saucepan over medium heat. Add the onions, garlic, and anchovies and cook for 10 to 15 minutes, until the onions are translucent and the anchovies have dissolved in the oil. Add the sage, rosemary, thyme, and capers and cook for another two minutes. Add the lemon juice, vinegar, and water. Reduce the heat to low and simmer everything for 15 to 20 minutes, or until the liquid has reduced by half. Divide into two bowls and set aside.
For the mixed grill:
Mix the rosemary, garlic, and oil in a small bowl.
Make four skewers with four pieces of pork on each. Make four skewers with two pieces of chicken on each. Make four skewers with two pieces of radicchio on each. Brush everything with the olive oil mixture and refrigerate for at least two hours prior to grilling.
When ready to cook the skewers, preheat a medium-hot grill. Add the pork skewers and chicken skewers first, since they will take the longest to cook. Grill them for 12 to 14 minutes, basting them with one of the bowls of salsa rustica and occasionally turning them, until the chicken is cooked through and the pork is cooked to the desired temperature. Halfway through cooking the pork and chicken, add the radicchio skewers to the grill. Baste and turn occasionally for six to seven minutes. Remove the foods from the skewers and serve with the remaining bowl of salsa rustica.
