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How To make Tortellini Al Forno with Radicchio and Goat Cheese
3 Tablespoons extra virgin olive oil
1 Medium red onion
sliced paper thin
2 Heads radicchio Treviso :
in 1/2" pieces
1 Recipe goat cheese tortellini
2 Cups salsa balsamella
1/2 Cup parmigiano reggiano
To Make Tortelloni Al Forno:
Preheat oven to 425 F. Bring 6 quarts of water to boil and add 2 tablespoons salt.
Heat oil in a 12 to 14-inch saute pan until smoking and add onions. Cook onions until softened but not brown, about 1 to 2 minutes. Add radicchio and cook until softened and lightly gray in color, about 5 to 6 minutes. Remove from heat and allow to cool.
Meanwhile, drop tortellini into boiling water and cook until tender. Gently drain and place in a large mixing bowl. Add cooled radicchio mixture, balsamella and half the grated cheese. Gently stir to mix well. Divide among 4 buttered gratin dishes, sprinkle with the remaining cheese and bake until bubbly and crusty on top, about 20 minutes. Serve immediately.
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This is CookCast and we are into a new incredible recipe! In this video we will show how to make incredibly tasty Risotto Gorgonzola at home, with homemade vegetable broth. Always remember to use only the best quality ingredients for the best result! ENJOY #notfearatall
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1 piece of celery
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Cheesy Baked Pasta with Delicata Squash and Bacon
Ingredients
2 tsp extra virgin olive oil
2 ½ lbs delicata squash, yields approximately 1 ½ cups cooked (can be replaced with butternut)
2 tbs extra virgin olive oil
1 medium red onion, thinly sliced
1 lb rigatoni pasta, cooked al dente
1 ½ cups, plus ½ cup, shredded Fontina cheese
1 teaspoon dried rosemary
2 tbs maple syrup
Salt & pepper to taste
4 slices crumbled, crispy bacon
Preparation
• Preheat oven to 400 degrees
• Brush baking sheet with 2 tsp olive oil
• Cut squash lengthwise, de-seed then roast face down on baking sheet until tender, approximately 35 minutes
• Reduce oven temperature to 350 degrees
• Scoop out squash interior and set aside
• While squash bakes, warm 2 tbs olive oil in a skillet over medium heat
• Add onion and sauté until soft, approximately 10 minutes. Reduce to lowest possible heat and continue to cook for 10 minutes
• Combine pasta, squash, 1 ½ cups Fontina, onions, rosemary, maple syrup, salt and pepper, and pour into a 2 1/2 qt. casserole dish
• Cover top with remaining ½ cup Fontina, then sprinkle with bacon
• Bake for 35 minutes, or until cheese begins to brown