Orecchiette with mushrooms, radicchio and gorgonzola
4 servings
30 minutes
Orecchiette with mushrooms, radicchio, and gorgonzola is an exquisite dish of Italian cuisine that combines tender pasta with the rich aroma of forest mushrooms, the bitter-refreshing radicchio, and the spicy creamy gorgonzola. Orecchiette, a traditional pasta from the Apulia region, perfectly holds the sauce, revealing a full range of flavors. Mushrooms sautéed with wine add depth while lemon zest and herbs provide freshness. Radicchio is a bold ingredient; its slight bitterness contrasts with the softness of gorgonzola. This dish is perfect for a cozy dinner or festive table, surprising with its harmony of textures and aromas. Serve it with a glass of dry white wine to highlight its sophistication.
1
Boil the pasta in salted boiling water until al dente. Drain and drizzle with olive oil. Spread on a baking sheet and cool for 10 minutes.
- Orecchiette pasta: 250 g
- Extra virgin olive oil: 2 tablespoons
2
Meanwhile, heat olive oil in a large skillet over medium heat. Add finely chopped shallot and red pepper flakes, sauté until softened for 4 minutes. Then add thinly sliced mushrooms and sauté for about 5 minutes. Pour in the wine and let it reduce by a third, 2-3 minutes. Remove from heat.
- Shallots: 1 piece
- Red pepper flakes: 0.3 teaspoon
- Fresh mushrooms: 250 g
- Dry white wine: 0.3 glass
3
Add finely chopped greens, lemon zest and juice, thinly sliced radicchio, and mix well. Cook for a while until the salad becomes slightly soft.
- Fresh thyme: 1 tablespoon
- Chopped parsley: 3 tablespoons
- Lemon juice: 3 tablespoons
- Grated lemon zest: 0.3 teaspoon
- Radicchio salad: 500 g
4
Then add the pasta, crumbled cheese, season with salt and pepper. Mix and serve immediately.
- Orecchiette pasta: 250 g
- Gorgonzola cheese: 60 g
- Freshly ground black pepper: to taste
- Coarse salt: to taste