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Ingredientes
- 250 gm Penne rigate, (8oz)
- 50 gm Butter, (2oz)
- 250 gm Butter mushrooms, sliced (8oz)
- 2 x Garlic cloves, minced finely
- 1 Tbsp. Finely minced fresh sage
- 1 sm Head radicchio, (250-275g/8-9oz), cored and shredded finely
- 250 ml Double cream, (8fl ounce)
- 50 gm Parmesan cheese, grated finely (2oz)
- 175 gm Dolcelatte cheese, cubed (6oz) Salt and pepper Fresh sage leaves, to garnish
Direcciones
- 1. Preheat the oven to Gas Mark 8/230 C/450 F.
- 2. Butter a 23x28cm (9x11in) ovenproof dish.
- 3. Heat the butter in a large frying pan and fry the mushrooms and garlic for about 5 min till 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 in the mushroom mix and pasta.
- 7. Taste and adjust the seasoning.
- 8. Transfer the mix to the ovenproof dish and bake in the oven for 12-15 min, or possibly till the top is browned and bubbly.
- 9. Serve garnished with fresh sage leaves.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 229 | 85% |
| Total Fat 26.03g | 33% |
| Saturated Fat 16.24g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 289mg | 12% |
| Potassium 112mg | 3% |
| Total Carbs 3.65g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.24g | 0% |
| Protein 6.79g | 11% |
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