Like most people that love food, I am a cookbook junkie. Not so much the big cookbooks filled with fotos, but rather the small collections of recipes, written by women that are not professional cooks or the typical church fundraising cookbooks, filled with classic local favorites.
I am much more interested in tried and true recipes than new experiments.
One of my paperback books I adore is by a winemaker, Donatella Cinelli Columbini, in Montalcino called Ricettario di Monte Oliveto e Trequanda nelle Crete Senese.
I was inspired by her recipe to recreate my own version.
I like to simplify when possible. Her version mixes chopped onions into the sausage mixture and deglazes at the end of the cooking time with red wine.
In Tuscany, I get incredibly wonderful sausage, which is not too fatty and lightly seasoned with salt and garlic. Fennel sausage would also be good as would a nice spicy sausage.
Take a ball of radicchio and open the leaves like petals.
Remove the skin from the sausage and stuff small pinches between the petals.
Place in a pan for roasting and drizzle with olive oil.
Bake at 350 degrees until the sausage is cooked, about 20 minutes.
The radicchio leaves with turn dark around the outside edges.
Remove and drizzle with balsamic vinegar to serve.
I have also take the leaves and rolled them around sausage to bake for a party finger food version.
Cooking the radicchio makes it milder and pairing with pork is always a good idea!