| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 250 |
g |
Penne rigate; (8oz) |
| 50 |
g |
Butter; (2oz) |
| 250 |
g |
Butter mushrooms; sliced (8oz) |
| 2 |
|
Garlic cloves; chopped finely |
| 1 |
tb |
Finely chopped fresh sage |
| 1 |
sm |
Head radicchio; (250-275g/8-9oz), |
|
|
; cored and shredded |
|
|
; finely |
| 250 |
ml |
Double cream; (8fl oz) |
| 50 |
g |
Parmesan cheese; grated finely (2oz) |
| 175 |
g |
Dolcelatte cheese; cubed (6oz) |
|
|
Salt and pepper |
|
|
Fresh sage leaves; to garnish |
INSTRUCTIONS
1. Preheat the oven to Gas Mark 8/230 °C/450 °F.
2. Butter a 23x28cm (9x11in) ovenproof dish.
3. Melt the butter in a large frying pan and fry the mushrooms and
garlic for about 5 minutes until softened.
4. Stir in the sage and radicchio and remove the pan from the heat.
5. In a large bowl stir together the cream, parmesan and dolcelatte.
6. Add the mushroom mixture and pasta.
7. Taste and adjust the seasoning.
8. Transfer the mixture to the ovenproof dish and bake in the oven for
12-15 minutes, or until the top is browned and bubbly.
9. Serve garnished with fresh sage leaves.
Converted by MC_Buster.
NOTES : This is an unusual but delicious combination of flavours. The
radicchio and penne make a striking presentation. Try using goat''s
cheese instead of the dolcelatte.
Converted by MM_Buster v2.0l.
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