Orecchiette With Mushrooms, Radicchio, and Gorgonzola |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another great pasta dish from Martha!! So delicious - Ingredients:
coarse salt |
1/2 lb orecchiette (earshaped pasta) or 1/2 lb conchiglie (medium shell) |
2 tablespoons extra virgin olive oil |
1 medium shallot, minced (about 1/4 cup) |
1/4 teaspoon red pepper flakes |
8 ounces mushrooms, stemmed and cut in 1/4 inch slices (such as cremini, shiitake, and oyster) |
1/4 cup dry white wine |
1 tablespoon fresh thyme leave |
3 tablespoons .fresh flat leaf parsley, coarsely chopped |
1/4 teaspoon lemon zest, finely grated |
3 tablespoons fresh lemon juice (from 1 lemon) |
1/2 head radicchio, slied crosswise into thin strips (about 2 cups) |
2 ounces gorgonzola, crumbled |
fresh ground pepper |
Directions:
1. 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.
2. 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.
3. 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.
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