Recipe from Veneto, region in the northern part of Italy, even if the red chicory' s origin is Asia.
The red chicory gives to this dish a luscious taste that meets the strong flavour of the sausage.
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INGREDIENTS |
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Tortiglioni Barilla |
350 |
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g |
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Butter |
30 |
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g |
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Salt |
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to taste |
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Pepper |
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to taste |
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Oregano |
1 |
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pinch |
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Italian sausage |
120 |
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g |
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Dry red wine |
1 |
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glass |
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White onion |
20 |
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g |
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Fresh Ricotta |
100 |
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g |
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Long red chicory |
300 |
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g |
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PREPARATION |
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| 1. |
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Chop the onion thinly. Peel the sausage and make chunks of it. Wash and cut the red chicory
into thin strips. |
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| 2. |
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Sauteč in butter for few minutes the chopped onion; add the sausage and once it's brown add the chicory. As soon the chicory becomes soft, add the red wine and let it evaporate. |
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| 3. |
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Cook the Tortiglioni Barilla in plenty of salted water, drain it al dente, add the sauce, the ricotta cheese and a couple of spoons of cooking water to smooth everything. Sprinkle the origano over the pasta and serve. |
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CHEF'S NOTE |
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The varieties of red chicory that are commonly used are two: one has a thinner but longer shape called Treviso and one with a rounder shape called Chioggia that looks like a ball. Both of them are pretty bitter but the longer you cook this vegetable the less you can taste the bitterness. |
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For this very structured menu with slightly bitter nuances, we suggest a medium-bodied red wine that is fairly smooth, something like a Santa Maddalena from the Alto Adige, or a drier wine, with a round, harmonious flavor, marked by spicy, red-fruit notes, like a Merlot. |
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