Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Baked Penne With Radicchio And Gorgonzola
Famous Authors (View All Authors)
Pasta And Pastasauces - Baked Penne With Radicchio And Gorgonzola Post by :rrwooddog Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3011

Click below to download : Pasta And Pastasauces - Baked Penne With Radicchio And Gorgonzola (Format : PDF)

Pasta And Pastasauces - Baked Penne With Radicchio And Gorgonzola

3/4 cup penne pasta cooked al dente and drained (keep warm or else micro it to warm up when mixed)
3 1/2 cups mushrooms sliced
2 tsp. chopped garlic
1/2 stick butter
1/2 tsp. dried sage
2 heads of ridicchio, cored and shredded (not too thinly but not very large pieces either)
1 1/2 cups heavy cream
1 cup fresh grated Parmesean cheese (you may need more explanation as recipe progresses)
1 cup gorgonzola cheese


Preheat oven to 400° F.

Saute mushrooms and garlic in butter until liquid vaporates. You don't want the mushrooms to turn black because you will be baking this also. Once mushrooms are tender, add sage and radicchio and remove from heat.

Combine heavy cream and cheeses in a large bowl. Mix well. Add mushrooms and penne pasta. If it is runny add more Parmesean cheese.

As it bakes it will be a little more liquified so you don't want it too runny. You want it to stick together. (If you like you can also add a little mozzerella cheese with it, but just a little as you don't want to take away from the other cheeses.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Three Cheese Pasta Pasta And Pastasauces - Three Cheese Pasta

Pasta And Pastasauces - Three Cheese Pasta
8 oz. tubular pasta (such as rigatoni, penne or ziti), cooked 2 tbsp. butter or margarine 1/2 cup chopped onion 2 tbsp. all-purpose flour 1 3/4 cups milk 1 cup (4 oz.) shredded Gouda cheese 1 cup (4 oz.) shredded Swiss cheese 2 tbsp. grated Parmesan cheese 1/4 tsp. salt 1/4 tsp. grated black pepper Topping: 1/2 cup dry bread crumbs 3 tbsp. grated Parmesan cheese 2 tbsp. chopped parsley
PREVIOUS BOOKS

Pasta And Pastasauces - Baked Penne With Wild Mushroom Ragout Pasta And Pastasauces - Baked Penne With Wild Mushroom Ragout

Pasta And Pastasauces - Baked Penne With Wild Mushroom Ragout
1/2 oz. dried porcini mushrooms 2 cups hot water 6 tbsp. butter -- 3/4 stick 1 3/4 cups onions -- finely chopped 8 oz. fresh button mushrooms -- chopped 6 oz. fresh shiitake mushrooms -- stemmed/sliced 2 1/2 tbsp. all-purpose flour 2 1/2 cups whole milk 3/4 cup Parmesan cheese -- freshly grated 1/2 cup fresh chives -- finely snipped 12 oz. penne pasta 1/2 cup fresh breadcrumbs -- from French bread Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini.Reserve liquid. Coarsely chop porcini. Melt 3 tbsp. butter in
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT