Tonight I made Zuppa Arcidossana, a staple of my winter food planning. The original recipe comes from Mark Bittman in the New York Times of 24 April 2008. However, as I no longer subscribe, they don’t let me have access to the link (thank goodness I printed the recipe years ago).
The key is in the sausage meat. I use a highly spiced and highly fenneled variety that really adds a kick. The recipe calls for ricotta salata as the final garnish, but I prefer a variety of Boursin.