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Ingredients · Serves 4

• 250 grams (one box) Bontasana Sorghum Casarecce
• 400 grams Treviso radicchio leaves
• 10 vegan gluten free salami ​​slices
• 1 leek
• ½ glass of white wine
• 1 tsp agave syrup
• 10 sage leaves
• extra virgin olive oil to taste
• urefined salt to taste
• white pepper to taste

Clean the radicchio and chop into cubes. Finely chop the leek and set aside.

Transfer the ​​vegan salami cut into julienne strips to a non-stick pan with a little oil, brown for a few minutes over low heat and blend with the white wine. When the wine has evaporated add the leek and let it soften for a few minutes, then add the radicchio with the agave syrup and continue cooking for another 15 minutes over low heat. Season with salt and pepper and set aside for the flavors to intensify.

Meanwhile, boil the Sorghum Casarecce in unsalted water according to the package instructions, drain and transfer to the pan with the radicchio, sauté briefly and serve the hot pasta decorated with sage leaves.

Recipe by Carla Casali
Veg Chef