- Difficulty: Bassa
For the bigoli:
- 400 g of flour (35% of bran and 65% of 00 flour)
- 3 eggs
- one teaspoon of extra virgin olive oil
For the sauce:
- 300 g of Salamella Mantovana Levoni
- 1 shallot
- 600 g of red radicchio of Treviso Dop
- Colline Veronesi Dop extra virgin olive oil
Mix the flours, put salt and water and start working out the dough, add the eggs and oil, until you obtain a thick mixture. Cut the bigoli off the desired length and let them dry on the specific surface, well far-between one another.
For the sauce, crumble the small sausages with the hands and fry them in a pan with very few oil, cook for a few minutes turning them often on their sides, eliminate the excessive fat and put them aside.
Slice the shallot very thin and fry delicately with a few oil, add the radicchio, cleaned and chopped, and cook briefly at high flame, then season with salt. Add the sausages.
Leave aside some tips of the radicchio for the final decoration.
Cook the bigoli in a big pot with abundant salted water, drain them al dente and pan-fry for a couple of minutes with the sauce, adding the fresh radicchio tips.
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