wonderful recipe ...
I ate this dish in Siena, in my restaurant favorite, and I did everything to try to steal the original recipe to the chef, but without success. So I decided to try to guess: This is only the ssecondo attempt, but it is certainly better than the previous year, having found a ready-made pasta and Chianti ...... For the next attempt I will try to do the same pasta with Chianti, following the tips of my precious darling Marble!
Ingredients:
- 360 grams of pasta with Chianti
- 3 fresh Tuscan sausage
- half a bunch of red radish
- a bottle of Tuscan Chianti
- a shallot
to start cutting strips radicchio and brown in a couple of tablespoons of extra virgin olive oil along with sliced \u200b\u200bscallions. Once softened, radicchio, add the sausage and let it all go for a few minutes.
In a large pot bring salted water and add half a bottle of wine, bring to a boil and toss the pasta. Cook only half the cooking time, drain and place in pan with the radicchio and sausage. Risotto cooked thoroughly until the dough by adding little by little, the wine remained.
Bon appetit!
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