Conchiglie al Forno with Mushrooms and Radicchio |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 ounces shiitake mushrooms, cleaned and trimmed |
8 tablespoons (1 stick) unsalted butter |
1 teaspoon kosher salt |
2 cups (2 medium heads) finely shredded radicchio |
2 1/2 cups heavy cream |
1/2 cup freshly grated parmigiano-reggiano (1 1/2 ounces) |
1/2 cup coarsely shredded fontina (1 1/2 ounces) |
1/2 cup crumbled gorgonzola (3 ounces) |
2 teaspoons ricotta |
6 leaves fresh sage, chopped (see note) |
1 pound imported conchiglie rigate (pasta shells) |
Directions:
1. Preheat the oven to 500 degrees F.
2. Bring 5 quarts of salted water to a boil in a stockpot.
3. 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.
4. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
5. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
6. 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.
7. Note: In the absence of fresh sage, do not substitute dried. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR
8. 8 leaves fresh rosemary OR 1/4 teaspoon fennel seed
9. Note: You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.
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