Orecchiette With Mushrooms Radicchio And Gorgonzola Recipes

Steps:

• In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
• Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.

Steps:

• Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add shallots and red-pepper flakes, and cook until shallots have softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until it reduces by about three-quarters, 2-3 minutes. Remove from heat.
• Add herbs, lemon zest and juice, and radicchio, and toss until radicchio had wilted. Add pasta, Gorgonzola, salt and pepper; toss. Serve at room temerature.

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
• In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
• Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
• Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.

Steps:

• Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
• Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.

Steps:

• Boil the pasta in salted water until it is al dente (aprox. 11 minutes).
• While the pasta is cooking, chop the onion into thin slices and stew it in a frying pan toghether with olive oil, salt, pepper, chili and the squashed clove of garlic.
• When the onion is "smudgy", add the chopped radicchio.
• If necessary add more olive oil and turn the mixture over after 3-4 minutes.
• When the pasta is ready, pour off the water.
• Then add the onion and radicchio mixture and finally the grated parmesan cheese. Blend well.
• Enjoy (e.g. with a nice side salad or ciabatta bread)!

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
• Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
• Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.

Steps:

• Prepare a very hot fire (650° to 700°F) in a wood-fired oven or cooker.
• In a cast-iron skillet or heat-resistant baking dish, heat the 3 tablespoons olive oil over medium heat and sauté the mushrooms for 5 minutes, then add the garlic and sauté for another 5 minutes. Remove from the heat and let cool.
• In a medium-sized bowl, toss the radicchio with the balsamic vinegar.
• Flour a baking peel and shape each dough ball into a 10-inch round on the peel. Brush with olive oil, being careful not to get oil on the peel. Sprinkle lightly with sea salt. Leaving a 1/2-inch border of crust, top with the mushrooms, then the radicchio, thyme, and Gorgonzola. Drizzle with olive oil (including the edges) and sprinkle again with sea salt.
• Slide the pizzas off the peel and onto the oven floor. Bake for 7 to 10 minutes, rotating once, or until golden on the edges and the cheese is melted. Let cool for 5 minutes, then cut into wedges and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
• Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
• Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.