Cheesy Radicchio Bake

Name: Cheesy Radicchio Bake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: unsalted butter, to taste, softened, for greasing the baking dish; 2 tablespoons olive oil; 2 medium red onions, thinly sliced; 1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons; 2 large cloves garlic, thinly sliced; 1 tablespoon red wine vinegar; 3 tablespoons plus 1 1/2 teaspoons kosher salt, divided; 1 1/2 cups goat cheese, softened and crumbled; 1 1/2 cups heavy cream; 3 quarts water; 1 (16-ounce) box short pasta, such as casarecce or gemelli; 1/4 teaspoon black pepper; 1/8 teaspoon nutmeg, freshly grated; 2 cups fontina cheese, cut into 1/2-inch-thick cubes, divided; 4 ounces prosciutto, thinly sliced and torn into 1-inch-thick pieces; 1/2 cup Parmigiano-Reggiano cheese, grated, plus more, to taste, for garnish; parsley leaves, to taste, for garnish

Pasta Oven Italian

Time: 1 hour

Yield: 6 servings

About

If you are curious what radicchio is, this Cheesy Radicchio Bake is an interesting and delicious way to explore something new! Mixed with some tender pasta, a lot of rich, creamy cheeses, and pieces of salty prosciutto, this vibrant, leafy veggie gets sweeter when cooked, making it the perfect touch to this powerful dish. Trying new things is always fun, and this Cheesy Radicchio Bake makes it a delicious experience for all!

Ingredients

unsalted butter, to taste, softened, for greasing the baking dish
2 tablespoons olive oil
2 medium red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large cloves garlic, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons plus 1 1/2 teaspoons kosher salt, divided
1 1/2 cups goat cheese, softened and crumbled
1 1/2 cups heavy cream
3 quarts water
1 (16-ounce) box short pasta, such as casarecce or gemelli
1/4 teaspoon black pepper
1/8 teaspoon nutmeg, freshly grated
2 cups fontina cheese, cut into 1/2-inch-thick cubes, divided
4 ounces prosciutto, thinly sliced and torn into 1-inch-thick pieces
1/2 cup Parmigiano-Reggiano cheese, grated, plus more, to taste, for garnish
parsley leaves, to taste, for garnish

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Use the butter to lightly grease a 3-quart baking dish.

Step 3 -In a 12-inch, high-sided skillet over medium-high heat, add the oil.

Step 4 -Add the onions to the oil and cook, stirring occasionally, until they have softened, about 10-12 minutes.

Step 5 -Stir the radicchio, the garlic, the red wine vinegar, and 1/2 teaspoon of the salt into the onions and cook, stirring often, until the radicchio has wilted, about 1 minute.

Step 6 -Stir the goat cheese and the heavy cream into the radicchio mixture and bring to a simmer.

Step 7 -Transfer the skillet from the heat.

Step 8 -In a large pot over high heat, bring the water to a boil.

Step 9 -Stir 3 tablespoons of the salt into the boiling water. Add the pasta and cook until it is just shy of al dente, about 7-9 minutes.

Step 10 -Reserve 1 cup of the pasta water and drain the rest.

Step 11 -Stir the cooked pasta, the reserved pasta water, the pepper, the nutmeg, and the remaining 1 teaspoon of the salt into the radicchio mixture.

Step 12 -Fold 1 1/2 cups of the fontina cheese and the prosciutto into the pasta mixture, then toss well to combine.

Step 13 -Pour the pasta mixture into the prepared baking dish and dot with the remaining fontina cheese.

Step 14 -Sprinkle the pasta mixture with 1/2 cup of the Parmigiano-Reggiano.

Step 15 -Bake the pasta bake until the top is golden-brown and it is bubbling around the edges, about 25-30 minutes.

Step 16 -Let the pasta bake stand, about 5 minutes.

Step 17 -Serve the pasta bake garnished with the extra Parmigiano-Reggiano and the parsley.

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