Orecchiette With Mushrooms Radicchio And Gorgonzola Recipes

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SPICY ORECCHIETTE WITH BROCCOLI



Spicy Orecchiette with Broccoli image

Broccoli adds a slight sweetness to this spicy vegetarian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 7

Coarse salt and ground pepper
12 ounces orecchiette or other short pasta
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/4 to 1/2 teaspoon red-pepper flakes
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1/2 cup grated Parmesan

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
  • While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
  • To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.

Nutrition Facts : Calories 438 g, Fat 11 g, Fiber 4 g, Protein 18 g

ORECCHIETTE WITH RADICCHIO AND ONIONS



Orecchiette With Radicchio and Onions image

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

500 g orecchiette (pasta shaped like small flat hats)
4 -5 medium onions
1/2 radicchio
1 fresh red chili pepper
100 -200 g parmesan cheese (depending on how cheesy you would like your dish to be)
olive oil
1 garlic clove
salt
pepper

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

SAUSAGE AND RADICCHIO ORECCHIETTE



Sausage and Radicchio Orecchiette image

Provided by Food Network

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1/2 red onion, chopped fine
1 handful fresh mint
2 fresh bay leaves
4 (6-ounce) pork sausage links, casings removed
3/4 cup dry white wine
1 handful walnuts, hand crushed
2 cups orecchiette
1/2 head radicchio, thinly sliced
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese, for seasoning

Steps:

  • Heat a pan over medium-high heat. Add the olive oil. Once hot, add the onion and the sausages and using a wooden spoon, break up the sausages into small pieces as you brown them. Add the mint and bay leaves and continue to cook.
  • Once the sausage is golden brown, add the wine to the pan, and stir away, let the alcohol evaporate, then lower the flame and season with salt and pepper. Add the walnuts and let the sauce slowly simmer for about 5 to 10 minutes.
  • Cook the pasta in a large pot of salted boiling water according to package directions for al dente.
  • When ready to serve, add the radicchio to the sauce, and stir well.
  • Add the cooked pasta and toss. Add some grated Parmesan, to taste. Serve immediately. Buon Appetito!

ORECCHIETTE WITH ITALIAN SAUSAGE, BROCCOLI RABE AND GORGONZOLA



Orecchiette with Italian Sausage, Broccoli Rabe and Gorgonzola image

Provided by Eric Greenspan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces orecchiette pasta
2 tablespoons olive oil
2 sweet Italian sausage links, casings removed
1/2 teaspoon crushed red pepper flakes, optional
2 cloves garlic
1 orange, zested and juiced
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup drained sliced sun-dried tomatoes packed in oil
1 bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1/2 cup crumbled Gorgonzola cheese
1/4 cup toasted pine nuts
2 tablespoons freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
  • While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
  • Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.

CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO



Conchiglie al Forno with Mushrooms and Radicchio image

Provided by Food Network

Categories     appetizer

Yield 6 to 8 as an appetizer

Number Of Ingredients 11

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)

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.

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