Wednesday, December 17, 2008

penne with radicchio and gorgonzola, leek confit

The following recipes are doubled. I made a lot of food so we could use up some produce and have leftovers to bring to work.

Penne with radicchio and gorgonzola:
1 Lb whole wheat penne rigate
2 Tbsp olive oil
6 cloves garlic, thinly sliced lengthwise
2 heads radicchio, white core removed, leaves ripped into rough pieces
1 Tbsp lemon juice
1 Tbsp balsamic vinegar
1 Tbsp sugar
8 oz gorgonzola cheese
salt and pepper to taste

Cook the pasta according to directions. In a large pan, heat the olive oil and cook the garlic for 2 to 3 minutes. On medium high heat, add the radicchio and cook until they begin to wilt. Stir in balsamic vinegar, lemon juice and sugar, if the radicchio is too bitter for your tastes. Drain any excess liquid. Add the cheese, stir together to form a sauce. Toss with pasta, season and serve. Serves six.

Leek confit: (from Bon Appetit, October 2008)
8 large leeks, white and lightest green parts only, halved lengthwise then chopped into 1/4" slices
1/2 cup of butter
4 Tbsp water
1 tsp salt

Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and kick the heat up to high. Cook to evaporate excess water, 2 to 3 minutes, stirring constantly. Spread on crostini and sprinkle with black pepper. Confit will keep for 1 week refrigerated. If made in advance, spread the leeks on the bread and pop in a 350 degree pre-heated oven for 10 minutes before serving.

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