Serves 6
Ingredients:
* Coarse salt
* 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
* 2 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 medium shallot, minced (about 1/4 cup)
* 1/4 teaspoon red-pepper flakes
* 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
* 1/4 cup dry white wine
* 1 tablespoon fresh thyme leaves
* 3 tablespoons coarsely chopped fresh flat-leaf parsley
* 1/4 teaspoon finely grated lemon zest
* 3 tablespoons fresh lemon juice (from about 1 lemon)
* 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
* 2 ounces Gorgonzola cheese, crumbled
* Freshly ground pepper, to taste
Directions:
1. 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.
2. 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.
3. 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.
(marthastewart.com)
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