Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
20 shell shape pasta
2 fresh Italian pork sausages, skins removed
1 sweet red onion, finely diced
1 clove garlic, sliced
2 tablespoons extra virgin olive oil
125 g (4 oz) Gorgonzola cheese
125 g (4 oz) Pecorino Romano cheese
125 g (4 oz) Parmigiano Reggiano
125 g (4 oz) Mascarpone cheese
1 bunch Italian parsley, chopped
1 fresh chili, sliced
2 cups milk
Salt and pepper to taste
1 radicchio finely chopped

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Preparation:
In a pot fry lightly onion, garlic and chili
together with the sausage meat, then
add milk and mascarpone, stirring all
the time. Add Gorgonzola and grated
Pecorino and Parmigiano. Keep stirring
until you have a homogeneous texture.
Add abundant black pepper and parsley.
In four pasta plates put bunches of
radicchio in the centre and place the 5
shell pasta pieces cooked “al dente”
around the heap (like a flower). The
radicchio heap keeps the pasta in
position with the opening facing upward.
Fill each piece of pasta with the cheese
mix. Sprinkle a little chopped parsley on
top and serve immediately.

Makes 4 servings