Orecchiette With Mushrooms, Radicchio, and Gorgonzola

  1. Bring a pot of salted water to a boil.
  2. Add pasta, and cook until al dente.
  3. Drain, and then drizzle with just enough oil to coat.
  4. Spread on a baking sheet and refrigerate for 10 minutes.
  5. Meanwhile, heat oil in a large skillet over medium heat.
  6. Add shallots and red-pepper flakes, and cook until shallots have softened, about 4 minutes.
  7. Add mushrooms, and cook until softened, about 5 minutes.
  8. Add wine, and cook until it reduces by about three-quarters, 2-3 minutes.
  9. Remove from heat.
  10. Add herbs, lemon zest and juice, and radicchio, and toss until radicchio had wilted.
  11. Add pasta, Gorgonzola, salt and pepper; toss.
  12. Serve at room temerature.

salt, orecchiette, extra virgin olive oil, shallot, red pepper, mushrooms, white wine, thyme, flat leaf parsley, lemon zest, lemon juice, head radicchio, gorgonzola, fresh ground pepper

Taken from www.food.com/recipe/orecchiette-with-mushrooms-radicchio-and-gorgonzola-376055 (may not work)

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