Orecchiette With Mushrooms Radicchio And Gorgonzola Food

ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA

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.

PASTA WITH GORGONZOLA SAUCE AND PEAS

Steps:

• Start preparing your gorgonzola pasta by cooking your preferred pasta as per its package instructions.
• While the pasta is cooking, start with the creamy gorgonzola sauce by melting butter on a medium to a large pan over medium heat. (NOTE: Make sure you don't burn the butter)
• When the butter has completely melted, add the peas.
• Cook for about two minutes.
• Pour the cream.
• Cover with a lid and bring to a soft boil.
• Uncover, add the gorgonzola, and mix to combine.
• Add the fresh basil leaves and continue stirring the gorgonzola sauce until the cheese has completely blended with the cream.
• Add the cooked pasta.
• Mix to combine everything, making sure that the pasta is coated evenly with the gorgonzola sauce.
• Transfer on serving plates.
• Garnish your gorgonzola pasta with more fresh basil leaves, if desired.

CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO

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.

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO

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.

SAUSAGE AND RADICCHIO ORECCHIETTE

Steps:

• Heat a pan over medium-high heat. Add the olive oil. Once hot, add the onion and the sausages and using a wooden spoon, break up the sausages into small pieces as you brown them. Add the mint and bay leaves and continue to cook.
• Once the sausage is golden brown, add the wine to the pan, and stir away, let the alcohol evaporate, then lower the flame and season with salt and pepper. Add the walnuts and let the sauce slowly simmer for about 5 to 10 minutes.
• Cook the pasta in a large pot of salted boiling water according to package directions for al dente.
• When ready to serve, add the radicchio to the sauce, and stir well.
• Add the cooked pasta and toss. Add some grated Parmesan, to taste. Serve immediately. Buon Appetito!

FARFALLE CASSEROLE WITH RADICCHIO AND MUSHROOMS

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.

WILD GARLIC FETTUCCINE PASTA WITH SPECK AND RADICCHIO (ITALIAN CHICORY)

Steps:

• Wash and shred the radicchio (soak leaves in water for 20 minutes before shredding if you want to reduce the bitterness) Finely chop the onion and cut the speck into cubes or short strips.
• Heat the olive oil in a frying pan or skillet and add the onion and 2/3 of the speck. Sauté for a couple of minutes until the onion becomes translucent.
• Add the shredded radicchio and a pinch of salt. Cover and let cook on a low flame for about 10 minutes. Stirring occasionally.
• In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
• Fry the rest of the speck in a small frying pan with a dash of olive oil until it becomes crispy.
• Pour the white wine into the pan with the radicchio, turn up the heat and cook until the alcohol has evaporated.
• Add the cream to the radicchio, stir and simmer on a low heat for another couple of minutes. Add salt and pepper to taste. (don't be too generous with the salt as speck tends to be a little salty)
• Cook the pasta al dente according to the instructions on the packet. Once the pasta is cooked, save a cup of the cooking water and drain the pasta.
• Add the pasta to the pan with the sauce. Add some of the pasta cooking water if the sauce seems dry. Mix the pasta and sauce together well.
• Serve with a sprinkling of crispy speck, walnuts (optional) and grated Parmesan.

PIZZA AL FORNO WITH MUSHROOMS, GORGONZOLA, AND RADICCHIO

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.

ORECCHIETTE WITH CABBAGE AND GORGONZOLA

Steps:

• Heat oil and butter or margarine in large saute pan.
• Add the scallions and cook until they begin to wilt, about 5 minutes.
• Add thyme and cabbage and cook for 20 minutes longer, stirring occasionally, and adding a tablespoon or two of water if it dries out too much.
• Pour in wine and cook until it evaporates.
• Cook orecchiette according to package directions, using the chicken or vegetable broth.
• Drain and reserve 1/2 cup of pasta liquid.
• Toss pasta with cabbage mixture.
• Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning.
• Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes.