Radicchio, radicchio, radicchio.
Oct. 19th, 2014 11:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Mushroom and Radicchio Spaghetti.
3/4 lb spaghetti (I used vermicelli)
3 tsp olive oil
8 oz button mushrooms, halved
1 head radicchio, torn
4 oz fontina, grated (about 1 cup)
2 Tbsp Dijon mustard
chopped chives or green onions for garnish
Cook the spaghetti; drain and return to the pot. Meanwhile, heat the oil in a large skillet. Add the mushrooms and a pinch of salt and pepper. Cook, tossing often, until browned - 5-7 minutes. Add everything to the pasta and stir to combine. Garnish with chives or green onions.
What worked: Best use of radicchio we get in our CSA yet. This was a good dinner.
What didn't: It was about double what we needed (including having leftovers). The pasta was a bit dry and could have used a touch more oil. Also, I think walnuts would be a nice addition: they have crunch and bitterness that echoes the radicchio.
Will I make it again? Probably. Next time we get radicchio in the box.
3/4 lb spaghetti (I used vermicelli)
3 tsp olive oil
8 oz button mushrooms, halved
1 head radicchio, torn
4 oz fontina, grated (about 1 cup)
2 Tbsp Dijon mustard
chopped chives or green onions for garnish
Cook the spaghetti; drain and return to the pot. Meanwhile, heat the oil in a large skillet. Add the mushrooms and a pinch of salt and pepper. Cook, tossing often, until browned - 5-7 minutes. Add everything to the pasta and stir to combine. Garnish with chives or green onions.
What worked: Best use of radicchio we get in our CSA yet. This was a good dinner.
What didn't: It was about double what we needed (including having leftovers). The pasta was a bit dry and could have used a touch more oil. Also, I think walnuts would be a nice addition: they have crunch and bitterness that echoes the radicchio.
Will I make it again? Probably. Next time we get radicchio in the box.
