Bow-tie gratin with radicchio and mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Uncooked bow-tie pasta |
| 2 | teaspoons | Olive oil |
| 5 | ounces | Assorted mushrooms, sliced |
| ¼ | pounds | Radicchio coarsely chopped |
| 1½ | cup | Heavy cream |
| Salt and pepper to taste | ||
| ¼ | cup | Parmesan cheese |
Directions
Preheat oven to 400F.
Cook the pasta in boiling salted water until al dente. Leave the pasta more al dente than usual because it will soften considerably during baking. Drain and reserve.
Heat the olive oil in a 10-inch skillet over high heat. Add the mushroom slices and saut, tossing frequently, until the mushrooms are browned, 2-3 minutes.
Combine the cooked pasta, sauted mushrooms, radicchio, cream, salt and pepper in a 6-cup gratin dish or shallow casserole. Stir to combine, then sprinkle the Parmesan over the gratin.
Bake for 25-30 minutes, until the cream has thickened and the gratin is browned on top. Serve immediately.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 51 Submitted By DIANE LAZARUS On 06-28-95