italian cooking made easy

From North east Italy This recipe is more commonly made with rice but I think it's just as nice, if not nicer, with pasta. In the north east of Italy they grow the salad known as radicchio in very special way. The salad is harvested in late autumn, the outer leaves stripped away, and packed side by side into wire crates. The crates are then placed into dark sheds for several days. The bottoms of the salads are submerged in fresh water. The result is a longer, sweeter and more delicate salad. This recipe is best made with that kind of radicchio which has the perfect balance of bitter and sweet. However, if you can't get hold of this Italian version you can use the more commonly found, slightly more bitter version of radicchio as the sausage helps to sweeten the dish. A trick: leave the radicchio 5 minutes in very hot water (60°) and the bitterness will fade away!!!!!!! You need; radicchio garlic, olive oil, salt and pepper. saucage or smoked raw ham or pancetta (baco...