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Gorgonzola Pasta With Leeks And Radicchio

  Fusilli 1 Pound
  Sweet butter 1⁄3 Cup (5.33 tbs)
  Shitake mushrooms 6 Ounce, sliced
  Leeks 3 , chopped (white only)
  Light cream 2 1⁄2 Cup (40 tbs)
  Grated parmesan 1⁄2 Pound
  Bel paese cheese 1⁄2 Pound, shredded
  Crumbled gorgonzola 1⁄2 Pound
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Radicchio head 1 Small, shredded
  Sage leaves 6 , chopped

1. Preheat oven to 400°F (200°C).
2. In a large pot of salted boiling water, cook pasta about 5 minutes. Drain and set aside.
3. In a large skillet, melt butter; add mushrooms and leeks; saute about 5 minutes until leeks are soft but not brown. Remove from heat and place in a large bowl. Add cream, cheeses, salt, pepper, radicchio and sage. Mix until combined.
5. Turn into a prepared 9x13-inch (23x32-cm) baking dish and bake covered with foil for 20 minutes. Uncover and cook 15 minutes more until heated through and golden.

Recipe Summary

Main Dish

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