- 1 ounce dried porcini (1 cup)
- Boiling water
- 5 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 ounces sliced pancetta, cut into 1/2-inch pieces
- 4 large garlic cloves, minced
- 2 heads of radicchio (1 1/4 pounds total), each cut into 8 wedges through the core
- Salt and freshly ground pepper
- 2 teaspoons chopped fresh sage
- 1 pound lumache pasta or medium shells
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 1/2 cups heavy cream
- Pinch of freshly grated nutmeg
- 1/4 pound Asiago cheese, grated (about 1 1/3 cups)
- 6 ounces Fontina cheese, grated (about 1 1/2 cups)
- 1/4 cup freshly grated Parmesan cheese
How to make this recipe
- Preheat the oven to 350°. Butter a 3-quart baking dish. In a heatproof bowl, soak the porcini in boiling water until softened, about 15 minutes. Rinse the porcini to dislodge any grit, then drain and chop them. Discard the soaking liquid.
- In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the porcini, pancetta and one-third of the garlic and cook over moderately high heat, stirring occasionally, until the garlic is golden and fragrant, about 3 minutes. Using a slotted spoon, transfer to a plate.
- Add the radicchio wedges to the skillet in a slightly overlapping layer and cook over moderately high heat until wilted and just beginning to brown, about 4 minutes. Add the remaining garlic, season with salt and pepper and cook, stirring, until the radicchio is slightly caramelized, about 5 minutes longer. Stir in the porcini mixture and the sage. Transfer the mixture to a large bowl.
- Cook the pasta in a large pot of boiling salted water until al dente. Drain very well. Meanwhile, in a medium saucepan, melt the remaining 3 tablespoons of butter. Add the flour and cook over moderately high heat, stirring, until foamy, about 2 minutes. Gradually whisk in the milk and bring to a boil; cook, whisking until thickened, about 4 minutes. Add the cream and nutmeg and season with salt and pepper. Transfer the sauce to the bowl with the radicchio.
- Add the pasta to the bowl along with the Asiago and Fontina; toss well. Transfer the pasta to the prepared baking dish. Sprinkle with the Parmesan cheese. Bake for 20 minutes, or until heated through.
- Preheat the broiler. Broil the pasta for 2 minutes, until the top is golden and bubbling. Let stand for 10 minutes; serve.