ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA
Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
- Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.
ORECCHIETTE MUSHROOM PASTA
Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.
Provided by JennyM
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
- Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
- Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g
ORECCHIETTE WITH SUMMER SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1 1/2 cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander.
- Meanwhile, heat the olive oil and garlic together in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash and 1/2 teaspoon salt. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender and starting to break down, 6 to 8 minutes.
- Add 3/4 cup of the reserved cooking water to the squash and bring to a simmer. Cook, stirring and breaking up the squash with a wooden spoon, until the sauce is slightly thickened, about 1 minute. Add the pasta and toss until well coated. Add more cooking water to loosen, as needed. Season with salt.
- Divide the pasta among bowls. Drizzle with more olive oil and sprinkle with the Parmesan.
CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO
Steps:
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
- In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
- Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
- Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
PASTA WITH GORGONZOLA SAUCE AND RADICCHIO
This rich and flavorful sauce is the perfect match for bitter radicchio. It is incredibly easy to make and goes well with any type of (preferably fresh) pasta. My favorite pasta to have this with is gnocchi. The light and fluffy potato pasta goes well with the rich sauce. Garnish with Parmesan cheese and parsley.
Provided by MelanieW
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
- Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 23.7 g, Cholesterol 203.6 mg, Fat 60.4 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 35.9 g, Sodium 723.7 mg, Sugar 0.3 g
ORECCHIETTE WITH RADICCHIO AND ONIONS
This is a traditional Italian pasta dish, which my mum brought home from one of her trips to Italy. It has a creamy cheese note, which combines very well with the slightly bitter taste of the lettuce.
Provided by Lalaloula
Categories European
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the pasta in salted water until it is al dente (aprox. 11 minutes).
- While the pasta is cooking, chop the onion into thin slices and stew it in a frying pan toghether with olive oil, salt, pepper, chili and the squashed clove of garlic.
- When the onion is "smudgy", add the chopped radicchio.
- If necessary add more olive oil and turn the mixture over after 3-4 minutes.
- When the pasta is ready, pour off the water.
- Then add the onion and radicchio mixture and finally the grated parmesan cheese. Blend well.
- Enjoy (e.g. with a nice side salad or ciabatta bread)!
Nutrition Facts : Calories 623.3, Fat 9.2, SaturatedFat 4.7, Cholesterol 22, Sodium 392.9, Carbohydrate 106.7, Fiber 5.7, Sugar 7.8, Protein 27.2
ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE
Categories Mushroom Pasta Tomato Sauté Vegetarian Quick & Easy Brie Arugula Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
- Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.
PIZZA AL FORNO WITH MUSHROOMS, GORGONZOLA, AND RADICCHIO
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
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.
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THE EASIEST ONE-PAN ORECCHIETTE PASTA RECIPE
From forkinthekitchen.com
5/5 (4)Total Time 25 minsCategory DinnerCalories 763 per serving
- Heat a large sauté pan or dutch oven over medium heat. Add 2 TBSP butter and the olive oil and let melt. Add the onion, garlic, and broccolini to the pan, stirring to coat. Add a pinch of red pepper flakes and salt (continuing to layer in salt throughout the cooking process). Let cook for 3 minutes.
- Add the sun-dried tomatoes, orecchiette, and vegetable stock, stirring to combine. Bring to a low simmer and cook for 11-13 minutes until the pasta is al dente, stirring occasionally. If pasta seems to have absorbed too much liquid, you can add in about 1/4 cup more.
- Remove from heat and stir in remaining butter and parmesan cheese until combined. Garnish with additional parmesan cheese.
MUSHROOM ORECCHIETTE WITH CREAM | CHEF JULIE YOON
From chefjulieyoon.com
Reviews 1Estimated Reading Time 5 mins
- In a large pan, saute mushrooms in batches with some olive oil until nicely browned. Do not overcrowd the pan or mushrooms will boil and not turn brown. Sprinkle each batch with salt and pepper and remove to a plate.
- Add more olive oil and all of the diced onion. Caramelize the onions by cooking on high heat for 10 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil and add the orrechiette. Cook until al dente.
- Add the minced garlic to the caramelized onions and saute for 30 more seconds. Then pour in the chicken stock and cream. Let thicken for about 2 minutes. Add back the browned mushrooms. Taste the sauce and adjust the seasonings with salt and pepper. Drain the cooked pasta and add to the sauce pan. Toss and taste again for seasoning. Adjust with more salt if necessary.
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