Ingredients
- 6 ounces shiitake mushrooms, cleaned and trimmed
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 cups (2 medium heads) finely shredded radicchio
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 1/2 cup crumbled Gorgonzola (3 ounces)
- 2 teaspoons ricotta
- 6 leaves fresh sage, chopped (see note)
- 1 pound imported conchiglie rigate (pasta shells)
Directions
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.
Note: In the absence of fresh sage, do not substitute dried. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR
8 leaves fresh rosemary OR 1/4 teaspoon fennel seed
Note: You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.
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By tfishcole
Missouri
on February 12, 2012
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I literally just took out of the oven and had a quick taste—very tasty! I took the suggestions of less radicchio (one head and more mushrooms (8 oz of portabella and 4 oz of white that I had left over from a recipe. My only error may have been too much thyme and rosemary. I did not have fennel and estimated on the dried rosemary. I love thyme so I put it in also—I should have just stuck with one of the suggested seasonings. You need to be a cheese lover, which I am. I used fresh fontina, fresh parmesan, and the gorgonzola crumbles. I did not open my ricotta for two teaspoons. On the show I think she use sliced gorgonzola. And I used ceramic gratin dishes (I was looking for a reason to use them! I plan on trying this with Italian sausage.
By ndarden704
Charlotte, NC
on June 12, 2011
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I made this exactly like the recipe and it was fantastic! I did need to parboil the shells for 7 minutes in order to reach al dente and I purchased creamy gorgonzola. Next time I will not use the creamy though it was hard to crumble and left larger pieces than I would prefer. Crusty bread and a lite salad what a great meal!
By RustyZoell
Menlo Park, 43
on May 01, 2011
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There isn't an Ina recipe that did not like until now. I would replace the radicchio with chopped arugula and go from there. This dish was way too bitter for me. Perhaps salting and extracting some of the bitterness might work but I'm not planning to give it another try.
Be warned ... you really need to like radicchio for this dish.
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