My F&W
quick save (...)

Three-Cheese Baked Pasta with Porcini and Radicchio

  • ACTIVE: 50 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

  1. 1 ounce dried porcini (1 cup)
  2. Boiling water
  3. 5 tablespoons unsalted butter
  4. 2 tablespoons extra-virgin olive oil
  5. 2 ounces sliced pancetta, cut into 1/2-inch pieces
  6. 4 large garlic cloves, minced
  7. 2 heads of radicchio (1 1/4 pounds total), each cut into 8 wedges through the core
  8. Salt and freshly ground pepper
  9. 2 teaspoons chopped fresh sage
  10. 1 pound lumache pasta or medium shells
  11. 1/4 cup all-purpose flour
  12. 2 cups milk
  13. 1 1/2 cups heavy cream
  14. Pinch of freshly grated nutmeg
  15. 1/4 pound Asiago cheese, grated (about 1 1/3 cups)
  16. 6 ounces Fontina cheese, grated (about 1 1/2 cups)
  17. 1/4 cup freshly grated Parmesan cheese
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the broiler. Broil the pasta for 2 minutes, until the top is golden and bubbling. Let stand for 10 minutes; serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.