Orecchiette with Mushrooms, Radicchio, and Gorgonzola
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Orecchiette with Mushrooms, Radicchio, and Gorgonzola
Ingredients
- Conchiglie Pasta - 8.8 oz
- Olive Oil - 2 tablespoons
- Shallot - 1 piece
- Chili Flakes - ¼ teaspoon
- Fresh Mushrooms - 8.8 oz
- Dry White Wine - ¼ cup
- Thyme - 1 tablespoon
- Chopped Sage Leaves - 3 tablespoons
- Meyer Lemon Juice - 3 tablespoons
- Grated Lemon Zest - ¼ teaspoon
- Radicchio Salad - 17.6 oz
- Goat cheese - 2.1 oz
- Ground Black Pepper - to taste
- Coarse Salt - to taste
Step by Step guide
Step 1
Cook the pasta in boiling salted water until al dente. Drain and drizzle with olive oil. Spread on a baking sheet and cool for 10 minutes.
Step 2
Meanwhile, heat olive oil in a large skillet over medium heat. Add finely chopped shallot and red pepper flakes, sauté until soft for 4 minutes. Then add thinly sliced mushrooms and sauté for about 5 minutes. Pour in the wine and let it reduce by a third, about 2–3 minutes. Remove from heat.
Step 3
Add finely chopped herbs, lemon zest and juice, thinly sliced radicchio, and mix well. Cook for a while until the salad becomes slightly soft.
Step 4
Then add the pasta, crumbled cheese, season with salt and pepper. Toss and serve immediately.
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