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Cuocere i fusilli in abbondante acqua salata.
Tagliare la fetta di collo di maiale a striscioline, quindi a cubetti e saltarli in padella con un goccio di olio extravergine di oliva e una spolverata di peperoncino in polvere.
Aggiungere l’aglio, il porro affettato sottilmente e l’indivia belga tagliata a julienne. Salare e rosolare il tutto a fuoco vivo per qualche minuto. Sfumare con il vino, quindi aggiungere una grattugiata di noce moscata, una spolverata di cannella, una generosa macinata di pepe e le foglie di salvia tagliate a striscioline sottili.
Scolare i fusilli e ripassarli per qualche istante nel sugo aggiungendo un poco di acqua di cottura.
Impiattare terminando con un filo di olio extravergine di oliva e decorare le foglie più tenere dell’indivia belga.
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