- 3 tablespoons unsalted butter, plus butter for the baking dish
- 4 garlic cloves, peeled and finely chopped
- 1/2 teaspoon crushed red pepper
- 1 pound 3 large) portobello mushrooms, stem ends trimmed, cut into ½-inch chunks
- 1 (10-ounce) head radicchio, cored and thinly sliced vertically (as for coleslaw)
- Freshly ground black pepper
- 12 ounces curly pigtail semolina pasta (cavatappi or tortiglioni), preferably imported
- Three-Cheese Sauce, recipe follows
- In a large, deep skillet over low heat, melt the butter. Add the garlic and crushed red pepper. Cover and cook without browning, stirring occasionally, for 5 minutes. Raise the heat to medium, add the mushrooms, season with ½ teaspoon salt and cook, covered, stirring once or twice, for 5 minutes. Raise the heat to high, add the radicchio, season generously with black pepper and cook, tossing and stirring often, until the vegetables are lightly browned, 4 to 6 minutes. Remove from the heat and cool.
- Bring a large pot of water to a boil. Add the pasta and 2 teaspoons salt. Partially cover and cook according to the package directions until just tender, about 12 minutes. Drain.
- Position a rack in the middle of the oven and preheat to 375°F. Lightly butter a shallow 3-quart baking dish. In a large bowl, stir together the paste, the mushroom mixture and the sauce. Spoon into the prepared dish and spread evenly. Bake until the sauce is bubbling and the top is lightly browned, 30 to 40 minutes. Let stand in the pan on a rack for 5 minutes before serving.
- 3 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 10 ounces shredded Bel Paese or Gruyere
- 4 punces rindless goat cheese, such as Montrachet
- 1 cup (about 2 ½ ounces) freshly grated Parmigiano-Reggiano cheese
- In a medium, heavy saucepan over low heat, melt the butter. Whisk in the flour and cook, stirring often without allowing the flour to brown, for 4 minutes. Remove the pan from the heat and gradually whisk in the milk. Set the pan over medium heat. Whisk in the salt, pepper and nutmeg. Bring to a simmer, then lower the heat, partially cover and cook, stirring often, until thick, about 15 minutes. Remove from the heat. Add the Bel Paese/Gruyere, goat cheese, and Parmigiano-Reggiano and stir until smooth. The sauce can be prepared up to 3 days in advance. Cool, cover and refrigerate, returning it to room temperature before using.
1. Melt butter in a pot
2. Add in flour
3. Cook while whisking
4. Add in milk and spices
5. Cook until thickened
6. Add in cheese and whisk to combine
7. Voila! Save for later or use immediately