Cheesy Baked Pasta with Radicchio

Cheesy Baked Pasta with Radicchio

A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.

 

 

Active: 25 mins          Total: 1 hr        Yield: 6 to 8

 

 

Ingredients:

2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

 

 

Directions:

Step 1

Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.

Step 2

Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.

Step 3

Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.

 

Make Ahead

Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.

 

Suggested Pairing

Substantial wintertime rosé.

 

 

Cheesy Baked Pasta with Radicchio
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Christmas Steak

Christmas Steak

This restaurant-style steak is served carved and dressed in two fresh holiday-hued sauces — salsa roja and chimichurri — inspired by the two-tone grilled snapper served at the restaurant Contramar in Mexico City. Don’t be afraid of generously salting the meat; it helps create a real steakhouse crust.

Level: Easy

Total: 1 hr 5 min

(includes resting time)

Active: 30 min

Yield: 4 servings

Ingredients

Salsa Roja:

2 small plum tomatoes, cored

2 cloves garlic 

1 small jalapeno, stemmed, seeded and halved 

 

1/2 small white onion, halved 

1/4 teaspoon red wine vinegar 

Kosher salt and freshly ground black pepper 

Chimichurri:

3 tablespoons red wine vinegar

4 cloves garlic, roughly chopped

Kosher salt and freshly ground black pepper

1/2 cup packed fresh flat-leaf parsley leaves

1/2 cup packed fresh cilantro leaves

1/4 cup ice cubes

2 tablespoons packed fresh oregano leaves

1 jalapeno, stemmed, seeded and roughly chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil

 

Steak:

One 2-pound bone-in porterhouse steak (about 2 inches thick)

Kosher salt and freshly ground black pepper 

1 tablespoon canola oil 

3 tablespoons unsalted butter, cut into cubes 

3 cloves garlic 

2 sprigs fresh thyme 

Directions:

1. For the salsa roja: Add the tomatoes, garlic, jalapeno and onion to a medium saucepan. Add 6 cups water and bring to a boil over high heat. Simmer until the vegetables are softened, 15 to 20 minutes.

2. Drain the vegetables, add to a blender and blend until smooth. Transfer to a bowl and stir in the vinegar. Season with salt and pepper. Let cool, then cover with plastic wrap and refrigerate until ready to serve. 

3. For the chimichurri: Add the vinegar, garlic and a generous pinch of salt to a blender and blend on low until smooth. Add the parsley, cilantro, ice, oregano and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and blend, stopping to scrape down the sides if necessary, until smooth, about 1 minute. Season with salt and pepper. Transfer the chimichurri to a serving bowl, cover with plastic wrap and refrigerate until ready to serve. 

4. For the steak: Let the steak sit at room temperature for about 30 minutes before cooking. 

5. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler.  

6. Heat a large cast-iron skillet over medium-high heat. Pat the steak dry and sprinkle generously with salt and pepper; the steak should be almost completely white from the salt. Add the oil to the hot skillet and when it begins to smoke, add the steak. Cook the steak until browned and crusty on both sides, about 4 minutes per side. Remove to a cutting board. 

7. Cut the strip steak from the bone and carve the meat across the grain. Cut the tenderloin filet from the bone and carve the meat across the grain. Place the bone back in the center of the skillet and arrange the sliced steak around the bone in its original formation so that it looks like a full steak. Top with the butter, garlic and thyme. 

8. Broil until the butter is melted and a thermometer inserted sideways in the center of the steak registers 120 degrees F for medium rare, 3 to 4 minutes (see Cook’s Note). Tilt the skillet slightly to pool the butter, then spoon it over the steak several times to coat. 

9. Transfer the steak to a serving platter and pour the melted butter over top. Top one half of the steak with the chimichurri and spread evenly. Top the other half with the salsa roja and spread evenly. Serve with the remaining chimichurri and salsa roja on the side.

 

Cook’s Note

The side of the porterhouse with the tenderloin filet will cook faster than the side with the strip steak. Remove the filet and continue to broil the strip if you want even medium-rare doneness.


Christmas Steak
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Christmas Steak
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50 Minutes Serves 4Easy

50 Minutes Serves 4Easy

Serves 4

Easy

This recipe for beef fillet with spiced pears and chestnut pickle is easy to make but offers something a little bit different during the colder months. Buy chestnuts ready-peeled for ease.

SPICED PEARS AND CHESTNUT PICKLE

  • ginger 1cm piece, finely chopped
  • red chilli flakes a pinch
  • olive oil 2 tbsp

  • red wine vinegar 150ml

 

 

  • light muscovado sugar 3 tbsp
  • pears 3 or 4 small
  • cooked chestnuts 60g, sliced or halved

Method

  • STEP 1 Make the pickle ahead. Put the ginger, red chilli flakes, olive oil, red wine vinegar and sugar in a small pan and bring to a simmer. Peel the pears, cut them into halves or quarters and core. Drop them into the hot mixture with the chestnuts and leave to cool completely, turning the pears over once. Lift the pears out of the mix and put them in a bowl. Simmer the liquid until it is thicker and stickier, season, and pour over the pears. This will keep in the fridge for up to 3 days.

 

  • STEP 2 Season the beef with plenty of salt and pepper and leave to dry and come up to room temperature for an hour.

 

  • STEP 3 Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan and sear the beef well on all sides, then put it in a roasting tin. Roast for 20 minutes for rare beef (another 10 minutes for medium-rare), cover with foil and a tea towel, then rest for 20 minutes. Slice into thick rounds and lay down the centre of a serving dish. Arrange the pears down the centre of the beef, stir any meat juices into the sauce and spoon it and the chestnuts over the pears.


50 Minutes Serves 4Easy
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50 Minutes Serves 4Easy
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Herb-Roasted Chicken with Melted Tomatoes

Herb-Roasted Chicken with Melted Tomatoes

Level: Easy
Total: 2 hr 10 min
Prep: 30 min
Inactive: 10 min
Cook: 1 hr 30 min
Yield: 6 servings

Ingredients

1/2 medium red onion, roughly chopped

1/2 cup roughly chopped fresh parsley

1/2 cup roughly chopped fresh cilantro

1/4 cup roughly chopped fresh tarragon

1/4 cup roughly chopped fresh dill

1/4 cup chopped walnuts

3 cloves garlic

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

Kosher salt and freshly ground pepper

1 cup plain yogurt

1 6- to 7-pound roasting chicken

2 pounds plum tomatoes, halved lengthwise

Directions

1. Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.

2. Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.

3. Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.

4. Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.

5. Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.


Herb-Roasted Chicken with Melted Tomatoes
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Servings Prep Time
6 servings 30 min
Cook Time Passive Time
1:30 hr 10 min
Servings Prep Time
6 servings 30 min
Cook Time Passive Time
1:30 hr 10 min
Herb-Roasted Chicken with Melted Tomatoes
Print Recipe
Servings Prep Time
6 servings 30 min
Cook Time Passive Time
1:30 hr 10 min
Servings Prep Time
6 servings 30 min
Cook Time Passive Time
1:30 hr 10 min
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Classic Chimichurri

Classic Chimichurri

This classic Argentinian sauce couldn’t be more versatile. It’s amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it’d even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there’s nothing this genius sauce can’t improve.

Made it? Let us know how it went in the comment section below!

INGREDIENTS

 
1 c. flat-leaf parsley, firmly packed
 
3 cloves garlic 
 
2 tbsp.  fresh oregano
 
1/3 c. extra virgin olive oil
 
1/4 c. red wine vinegar
 
2 tsp. lemon zest, optional

Pinch red pepper flakes

Kosher salt

DIRECTIONS

 

1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.

 

2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. 


Classic Chimichurri
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Classic Chimichurri
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