Orecchiette with Mushrooms, Radicchio, and Gorgonzola
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Ingredients
-
coarse salt
-
12 lb
orecchiette
(ear-shaped pasta or conchiglie, medium shells)
-
2 tbsps
extra virgin olive oil
(plus more for drizzling)
-
1
shallot
(medium, minced, about 1/4 cup)
-
14 tsp
red pepper flakes
-
8 ozs
mushrooms
(assorted, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices)
-
14 cup
dry white wine
-
1 tbsp
fresh thyme leaves
-
3 tbsps
flat-leaf parsley
(coarsely chopped fresh)
-
14 tsp
grated lemon zest
(finely)
-
3 tbsps
fresh lemon juice
(from about 1 lemon)
-
12 head
radicchio
(sliced crosswise into thin strips, about 2 cups)
-
2 ozs
gorgonzola cheese
(crumbled)
-
freshly ground pepper
(to taste)
Preparation
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