This recipe is really easy to make and very flavourful.
of red radicchio
Robiola to taste
of pork cheek
Pepper to taste
Extra virgin olive oil to taste
Cook the fusilloni in plenty of salted water. In the meantime brown the onion in a little extra virgin olive oil and add the red radicchio, chopped. Add some white wine or light beer and when it is almost finished cooking, stir in the diced pork cheek. When the pasta has been cooked until al dente, strain and toss with the radicchio, pork cheek, and two tablespoons of soft cheese. Sprinkle with black pepper to taste and serve at once!
Spaghetti con nduja di Spilinga, carote e zucchine
Daniela Dal Ben