I was in Milan for a conference, about thirteen years ago, Jolly Hotel President, for lunch and the first chef Giancarlo Pedruzzi we prepared these penne with radicchio and fresh pork sausages . We were over forty and I was able to secretly take notes about how this dish was prepared, which I then cooked several times with success. These days I found this recipe again I want to pass on, hoping for your full satisfaction.
INGREDIENTS for 6 persons: 500 gr penne, 4 heads radicchio, fresh pork sausages 300 gr thin, olive oil 6 tablespoons extra virgin olive oil, Parmesan cheese 100 g, concentrated meat One half teaspoon, full-bodied red wine, 200 cc; flour 1 / 2 teaspoon.
PROCEDURE: Wash and dry the radicchio. Set aside 6 leaves you use for raw seal the dish, cut the radicchio minutely.
In a large skillet, where you have to blow up all the pens, put the sausages, a half of wine, a glass of water and cook on high for 10 minutes, then stir a few times and pinch with a fork. Remove from heat and cut into thin slices. reinstall it in the pan. Add radicchio already cut, the oil, the remaining wine in which you have dissolved a teaspoon of flour and meat concentrate and cook over medium heat for 10 minutes, stirring several times.
Cook in lightly salted water pens, al dente then drain and mash in pan on high heat for 3 minutes, stirring.
Transfer the dish into a serving dish, sprinkle the Parmesan cheese and garnish with the leaves raw kept aside.
INGREDIENTS for 6 persons: 500 gr penne, 4 heads radicchio, fresh pork sausages 300 gr thin, olive oil 6 tablespoons extra virgin olive oil, Parmesan cheese 100 g, concentrated meat One half teaspoon, full-bodied red wine, 200 cc; flour 1 / 2 teaspoon.
PROCEDURE: Wash and dry the radicchio. Set aside 6 leaves you use for raw seal the dish, cut the radicchio minutely.
In a large skillet, where you have to blow up all the pens, put the sausages, a half of wine, a glass of water and cook on high for 10 minutes, then stir a few times and pinch with a fork. Remove from heat and cut into thin slices. reinstall it in the pan. Add radicchio already cut, the oil, the remaining wine in which you have dissolved a teaspoon of flour and meat concentrate and cook over medium heat for 10 minutes, stirring several times.
Cook in lightly salted water pens, al dente then drain and mash in pan on high heat for 3 minutes, stirring.
Transfer the dish into a serving dish, sprinkle the Parmesan cheese and garnish with the leaves raw kept aside.
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