Tortiglioni With Salami And Radicchio

Preparation:

Preparation: For the salami: peel the salami well and cut it into regular pieces. Flour the pieces of salami and set them aside. For radicchio: clean and wash the radicchio under running water. Dry it thoroughly and cut it into thin strips. For the gravy: peel the garlic clove. Pour the oil into a pan and put it on the fire: when the oil is hot, add the peeled garlic clove and brown it well over high heat. Lower the heat under the pan and add the chopped and floured salami. Brown the salami in the oil, then pour over the white wine. Let the wine evaporate and finish cooking the salami, then add the radicchio cut into strips. Also add a little salt and black pepper. Cook for 1 minute, then turn off the heat and add the bread sauce. For the pasta: while the salami is cooking, boil the tortiglioni in plenty of salted water. To serve: drain the pasta al dente and pour it directly into the pan with the sauce. Sauté the pasta over high heat, mixing it well with the sauce. Sprinkle everything with grated Parmesan and serve immediately.