Food Network | Ina Garten Makes Conchiglie al Forno with Mushrooms & Radicchio | Barefoot Contessa | Food Network @FoodNetwork | Uploaded 1 month ago | Updated 10 minutes ago
Ina makes a delicious baked pasta with a recipe from her good friend's restaurant. This pasta dish has rich shiitake mushrooms, bitter radicchio and a creamy mix of cheeses for a great depth of flavor.
#InaGarten #BarefootContessa #FoodNetwork #ConchigliealForno
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Conchiglie al Forno with Mushrooms and Radicchio
Recipe courtesy of Johanne Killeen
Yield: 6 to 8 as an appetizer
Ingredients
6 ounces shiitake mushrooms, cleaned and trimmed
8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
2 cups (2 medium heads) finely shredded radicchio
2 1/2 cups heavy cream
1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled Gorgonzola (3 ounces)
2 teaspoons ricotta
6 leaves fresh sage, chopped (see note)
1 pound imported conchiglie rigate (pasta shells)
Directions
Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
Cook’s Note
In the absence of fresh sage, do not substitute dried. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR 8 leaves fresh rosemary OR 1/4 teaspoon fennel seed You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.
Copyright 2010, Johanne Killeen, All Rights Reserved
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Ina Garten Makes Conchiglie al Forno with Mushrooms & Radicchio | Barefoot Contessa | Food Network
youtu.be/ULzUFzdZZKo
Ina makes a delicious baked pasta with a recipe from her good friend's restaurant. This pasta dish has rich shiitake mushrooms, bitter radicchio and a creamy mix of cheeses for a great depth of flavor.
#InaGarten #BarefootContessa #FoodNetwork #ConchigliealForno
Subscribe to Max to stream more #BarefootContessa: foodtv.com/StreamOnMaxYT! #StreamOnMax
Get the recipe ▶ foodtv.com/3T4C005
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Conchiglie al Forno with Mushrooms and Radicchio
Recipe courtesy of Johanne Killeen
Yield: 6 to 8 as an appetizer
Ingredients
6 ounces shiitake mushrooms, cleaned and trimmed
8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
2 cups (2 medium heads) finely shredded radicchio
2 1/2 cups heavy cream
1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled Gorgonzola (3 ounces)
2 teaspoons ricotta
6 leaves fresh sage, chopped (see note)
1 pound imported conchiglie rigate (pasta shells)
Directions
Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
Cook’s Note
In the absence of fresh sage, do not substitute dried. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR 8 leaves fresh rosemary OR 1/4 teaspoon fennel seed You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.
Copyright 2010, Johanne Killeen, All Rights Reserved
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: foodnetwork.com
► STREAM ON MAX: foodtv.com/StreamOnMaxYT
► FACEBOOK: facebook.com/FoodNetwork
► INSTAGRAM: instagram.com/FoodNetwork
► TWITTER: twitter.com/FoodNetwork
▶ TIKTOK: tiktok.com/@foodnetwork
Ina Garten Makes Conchiglie al Forno with Mushrooms & Radicchio | Barefoot Contessa | Food Network
youtu.be/ULzUFzdZZKo
