Gorgonzola Pasta With Leeks And Radicchio
|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|
|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.