Radicchio Dumplings With Balsamic Vinegar Fontina

Preparation:

Preparation: Clean 8 radicchio leaves, brown the sausage without its casing and soak the raisins. Pass the browned sausage through a food processor, add the cubed fontina cheese and season with salt and pepper. Fill the radicchio leaves with this mixture, fold them into bundles and tie them with thin string. Fry the bundles in oil and butter and when cooked, pour over the balsamic vinegar and add the raisins.