Orecchiette With Mushrooms Radicchio And Gorgonzola Recipes

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 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.

HOMEMADE ORECCHIETTE PASTA

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
• Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.

PASTA WITH RADICCHIO, GORGONZOLA AND HAZELNUTS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
• Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
• Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
• Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, 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.

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 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.

ORECCHIETTE MUSHROOM PASTA

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.

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 RADICCHIO AND ONIONS

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)!

ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE

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.