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.
RADICCHIO PIZZA WITH GREMOLATA
Provided by Oliver Strand
Categories dinner, weekday, main course
Time 45m
Yield 4 12-inch pizzas
Number Of Ingredients 13
Steps:
- Remove dough from refrigerator 90 minutes before baking. An hour before baking, heat oven with a baking stone set on its floor to its highest temperature. If it has a convection fan, turn it on.
- Mix the parsley, garlic, citrus zests and 2 tablespoons of the oil. Add salt and fresh ground pepper until the flavor is strong and sharp. Let the gremolata sit for at least 30 minutes, or up to two hours.
- On a floured surface, pull one ball of dough into a disk with your fingers, then press down and fan out your hands until the dough is about 12 inches across, about 1/8-inch thick in the center and 1/4-inch thick around the edge.
- Gently drag dough onto a floured pizza peel, preferably metal. Working efficiently so the dough does not stick to the peel, scatter with 1/4 of the grated cheese, 1/4 of the mozzarella and, last, 1/4 of the radicchio - it will look like too much, but it will cook down. Sprinkle with olive oil and a pinch of salt. Quickly open the oven and slide pizza onto stone. Bake for 6 to 8 minutes, until crust is puffy and radicchio is wilted and charred. Meanwhile, prepare next pizza and repeat with remaining dough and toppings. Let each pizza rest for one minute before spooning 1/4 of the gremolata over it and slicing.
Nutrition Facts : @context http, Calories 1004, UnsaturatedFat 16 grams, Carbohydrate 141 grams, Fat 32 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1964 milligrams, Sugar 19 grams
PIZZA AL FORNO WITH MUSHROOMS, GORGONZOLA, AND RADICCHIO
This pizza could be named Umami Pizza because it features the earthy flavors of mushrooms and Gorgonzola cheese. The radicchio provides a slightly bitter flavor for contrast and adds color. Sautéing the mushrooms and garlic in the wood-fired oven adds an additional layer of flavor.
Yield makes 4 individual pizzas
Number Of Ingredients 9
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.
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