Baked Penne With Dolcelatte Cheese And Radicchio Recipe

• 250 gm Penne rigate, (8oz)
• 50 gm Butter, (2oz)
• 250 gm Butter mushrooms, sliced (8oz)
• 2 x Garlic cloves, minced finely
• 1 Tbsp. Finely minced fresh sage
• 1 sm Head radicchio, (250-275g/8-9oz), cored and shredded finely
• 250 ml Double cream, (8fl ounce)
• 50 gm Parmesan cheese, grated finely (2oz)
• 175 gm Dolcelatte cheese, cubed (6oz) Salt and pepper Fresh sage leaves, to garnish

1. 1.
2. Preheat the oven to Gas Mark 8/230 C/450 F.
3. 2.
4. Butter a 23x28cm (9x11in) ovenproof dish.
5. 3.
6. Heat the butter in a large frying pan and fry the mushrooms and garlic for about 5 min till softened.
7. 4.
8. Stir in the sage and radicchio and remove the pan from the heat.
9. 5.
10. In a large bowl stir together the cream, parmesan and dolcelatte.
11. 6.
12. Add in the mushroom mix and pasta.
13. 7.
14. Taste and adjust the seasoning.
15. 8.
16. Transfer the mix to the ovenproof dish and bake in the oven for 12-15 min, or possibly till the top is browned and bubbly.
17. 9.
18. Serve garnished with fresh sage leaves.
19. NOTES : This is an unusual but delicious combination of flavours.
20. The radicchio and penne make a striking presentation.
21. Try using goat''s cheese instead of the dolcelatte.

rigate, butter, butter mushrooms, garlic, fresh sage, radicchio, cream, parmesan cheese, dolcelatte cheese

Taken from cookeatshare.com/recipes/baked-penne-with-dolcelatte-cheese-and-radicchio-75272 (may not work)