Preparation: thoroughly wash and dry the radicchio, then cut into thin strips. Heat a drizzle of the extra virgin olive oil in a big frying pan.
Recipe ofDaniela Dal Ben
of Tardy IGP radicchio from Treviso
of Red wine
of sicilian red garlic
Confit cherry tomatoes
Salt and pepper to taste
Extra virgin olive oilto taste
Thoroughly wash and dry the radicchio, then cut into thin strips. Heat a drizzle of the extra virgin olive oil in a big frying pan. Sauté the clove of garlic with the bay leaf then add the diced radicchio. Let brown, then add the red wine, turn down the stove and let simmer. Add salt and pepper only at the end of cooking.
Blend about 1/3 of the radicchio until it is creamy, then stir it into the rest of the cooked radicchio.
Roll up the sausage and fasten it with some toothpicks, then let cook on a gridiron without oil or seasoning. Once the sausage is cooked, remove the skin and break it up into pieces. Stir one half of the crumbled sausage into the creamed radicchio reserving the rest. Dice the casatella.
Cook the canneroni in plenty of salted water until al dente, strain and sauté in the radicchio cream and sausage sauce together when the diced casatella. Serving: arrange the pasta in the middle of a platter, decorate with confit cherry tomatoes, a red radicchio leaf, and a sprig of parsley. Sprinkle with crumbled sausage.
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Daniela Dal Ben