FARFALLE CASSEROLE WITH RADICCHIO AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Clean mushrooms using a damp cloth and slice the mushrooms.
- Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. You want as much of the mushroom juice as possible in the pan. Stir in the stock, radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
- Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about 8 minutes. Drain well and season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
- Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and vegetables, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella over the top.
- Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 3 grams
FARFALLE RADICCHIO AND MUSHROOM CASSEROLE
Provided by Florence Fabricant
Categories dinner, weekday, casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Rinse and slice the mushrooms.
- Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. Leave as much of the mushroom juice as possible in the pan. Stir in the radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
- Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about eight minutes. Drain well and season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
- Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and mixture, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella generously over the top.
- Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 3 grams
FARFALLE WITH RADICCHIO
Provided by Florence Fabricant
Categories easy, quick, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil for the farfalle. When it is boiling, add the farfalle, cook until al dente, about eight minutes; drain.
- Meanwhile, heat the oil in a heavy skillet. Add the prosciutto and saute over medium heat until it begins to brown. Add the radicchio and stir-fry a few minutes, until it begins to wilt. Add a few tablespoons of the pasta cooking water and continue to cook until the radicchio is tender.
- Add the drained pasta to the skillet and toss well. Season to taste with salt and pepper. Add the butter. Serve at once with Parmesan cheese.
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SAUSAGE AND RADICCHIO PASTA RECIPE. – THE PASTA PROJECT
From the-pasta-project.com
Ratings 25Category Main CourseServings 4Estimated Reading Time 7 mins
- Wash the radicchio leaves. Pat dry and chop into small strips. Remove the sausage meat from the casing and chop into small pieces. Peel and finely chop the onion.
- Put the olive oil and the finely chopped onion into a skillet or deep frying pan and cook until the onion starts to soften. Add the sausage meat and continue cooking on medium heat until the sausage is slightly browned.
- Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente, according to the instructions on the packet. Save a little pasta cooking water and drain the pasta.
- If your sauce seems dry add some of the pasta cooking water to it and stir well. Add the pasta to the sauce and mix everything together. Saute for 2-3 minutes. Serve immediately with some chopped fresh parsley if using.
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