| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sainsbury1 | 4 | Servings | |
INGREDIENTS
| 250 | g | Penne rigate, 8oz |
| 50 | g | Butter, 2oz |
| 250 | g | Butter mushrooms, sliced |
| 8oz | ||
| 2 | Garlic cloves, chopped | |
| finely | ||
| 1 | T | Finely chopped fresh sage |
| 1 | Head radicchio | |
| 250-275g/8-9oz | ||
| cored and shredded | ||
| finely | ||
| 250 | 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
Preheat the oven to Gas Mark 8/230 øC/450 øF. Butter a 23x28cm (9x11in) ovenproof dish. Melt the butter in a large frying pan and fry the mushrooms and garlic for about 5 minutes until softened. Stir in the sage and radicchio and remove the pan from the heat. In a large bowl stir together the cream, parmesan and dolcelatte. Add the mushroom mixture and pasta. Taste and adjust the seasoning. Transfer the mixture to the ovenproof dish and bake in the oven for 12-15 minutes, or until the top is browned and bubbly. 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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Nutrition (calculated from recipe ingredients)
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Calories: 1776
Calories From Fat: 1299
Total Fat: 146.6g
Cholesterol: 581.5mg
Sodium: 4783mg
Potassium: 24.6mg
Carbohydrates: 13.1g
Fiber: <1g
Sugar: <1g
Protein: 107.6g