Quadroni with Potatoes with Ciccioli and plain yogurt

Heat the stock in a pan, add the diced ciccioli and melt over low heat, add the bay leaf and moisten with the wine. Allow to evaporate, and then add the yogurt and some freshly ground nutmeg and pepper.

Cook the Canuti Quadroni with Potatoes in abundant boiling salted water, drain and toss in a non-stick pan with the sauce. Arrange the pasta on the serving dishes, and sprinkle with grated Parmigiano Reggiano and sage cut into thin strips.