Conchiglie Al Forno With Mushrooms And Radicchio Recipes

PIZZA AL FORNO WITH MUSHROOMS, GORGONZOLA, AND RADICCHIO

Pizza al Forno with Mushrooms, Gorgonzola, and Radicchio image

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

Ingredients

3 tablespoons olive oil, plus more for brushing and drizzling
1 pound cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 head red radicchio, cored and cut into 1-inch wedges
2 tablespoons balsamic vinegar or Saba
Basic Pizza Dough (page 33)
Coarse sea salt, for sprinkling
2 tablespoons fresh thyme leaves
12 ounces Gorgonzola or other blue cheese, crumbled

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.

FARFALLE CASSEROLE WITH RADICCHIO AND MUSHROOMS

Farfalle Casserole with Radicchio and Mushrooms image

Provided by Florence Fabricant

Categories dinner, casseroles, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 head radicchio
1/2 pound cremini mushrooms
3 tablespoons extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1 cup beef or mushroom stock
1 teaspoon rosemary, preferably fresh
Salt and freshly ground black pepper
1/2 pound farfalle (bow tie) pasta
1/4 cup dry bread crumbs
1 cup shredded smoked mozzarella

Steps:

Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Clean mushrooms using a damp cloth and slice the mushrooms.
Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. You want as much of the mushroom juice as possible in the pan. Stir in the stock, radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about 8 minutes. Drain well and season to taste with salt and pepper.
Preheat oven to 350 degrees.
Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and vegetables, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella over the top.
Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 3 grams

CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO

CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO image

Categories Cheese Mushroom Pasta Vegetarian

Yield 8-10 servings

Number Of Ingredients 11

Ingredients

6 ounces shiitake mushrooms (about 18 medium), cleaned
8 tablespoons unsalted butter
1 pound imported conchiglie rigate (ridged pasta shells)
1 tablespoon olive oil (optional)
2 1/2 cups heavy cream
2 small heads radicchio, shredded
1/2 cup grated Parmigiano Reggiano cheese (about 1/2 inch thick)
1/2 cup shredded Bel Paese cheese
1/2 cup crumbled Gorgonzola
Coarse salt to taste
6 leaves fresh sage (optional)

Steps:

Remove stems from mushrooms. Slice caps about 1/4 inch thick. Heat 6 tbs. butter in medium-sized skillet over medium heat. Add mushrooms & cook 3-4 minutes, stirring often, until soft. Add pasta to large pot of boiling, salted water; cook 5 minutes. Add olive oil. Drain pasta. Run cold water over pasta & drain again. In large bowl, combine cream, radicchio, cheeses & mushrooms. Add past and toss. Stir in salt & sage leaves. Butter a glass or earthenware baking dish (about 13 x 9 x 2). Transfer mixture to dish. Dot with butter. Bake 30-35 minutes until pasta is bubbly & crusty brown on top. Let stand 5 minutes before serving.

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