Conchiglie al forno with wild mushrooms & radicchio
Recipe by Courtney Glantz
6 ounces shiitake mushrooms, clean and trimmed (clean with a damp towel, never run mushrooms under water)
4 TBS unsalted butter, divided
2 TBS good olive oil
1 tsp kosher salt
2 cups finely shredded radicchio
2 cups freshly washed spinach
2 & 1/2 cups half and half
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup coarsely shredded Fontina
1/2 cup crumbled Gorgonzola
2 tsp Ricotta
6 fresh sage leaves, julienned
1 lbs imported conchiglie rigate. Yes, it must be imported. This is Beverly Hills we are talking about!
1. Preheat oven to 450 degrees.
2. Bring 5 quarts of salted water to a boil.
3. Remove the stems from the mushrooms and slice 1/4 inch thick. Heat 2 TBS butter and 2 TBS good olive oil in a large skillet. Add the mushrooms and 1/4 tsp of salt. Saute over medium heat, stirring frequently, until they are cooked through - 3 to 5 minutes. (Note, if you want a more 'mild' flavor from the radicchio you can saute it with the shiitake mushrooms for a few minutes. If you enjoy the more 'bitter' flavor of them naturally, leave them be.)
4. In a large mixing bowl combine the mushrooms with the remaining ingredients and the 3/4 tsp of salt. Cook the pasta just shy of 'al dente' and then add as the final ingredient to the large mixing bowl. Toss to combine.
5. Divide the pasta mixture among 6 individual ceramic gratin dishes. Dot with the remaining 2 TBS of butter and bake until bubbly brown on top, about 7 - 10 minutes. Garnish with freshly chopped parsley.
6. Serve a light salad on the side - to feel a little better about spring break approaching.
main courses February 18, 2016 17:33
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