Baked Trenette With Prosciutto &Radicchio
|Radicchio head||8 Ounce, cored and coarsely slivered (2 Small Heads, 6 To 8 Ounce Total)|
|Sliced prosciutto||4 Ounce, cut into strips|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Shredded fontina cheese||6 Ounce (1 1/2 Cups)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
In a 5- to 6-quart pan, cook trenette in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain well; transfer to a greased shallow 2-quart baking dish.
While trenette is cooking, melt butter in a wide frying pan over medium heat.
Add radicchio and prosciutto; cook, stirring constantly, until radicchio is wilted and prosciutto begins to brown.
Lift radicchio mixture from pan, add to trenette in baking dish, and mix lightly.
Then add cream,' nutmeg, white pepper, and wine to pan.
Increase heat to high and bring to a boil; boil, stirring often, until reduced to 1 1/4 cups.
Remove from heat and add fontina cheese; stir over medium heat until cheese is melted.
Mix in 1/2 cup of the Parmesan cheese, then pour sauce over trenette mixture.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake, uncovered, in a 400° oven until heated through (about 20 minutes).