Rigatoni au gratin with radicchio and mascarpone cheese
Ingredients
Serves 4
| 7 oz | Barilla Rigatoni |
| 18 oz | Red Radicchio |
| 3.5 oz | Leeks |
| 5 fl oz | Red Wine |
| 1 oz | Parmigiano Reggiano Cheese |
| 1 oz | Butter |
| 1.5 tbsp | Extra Virgin Olive Oil |
| Thyme, Parsley | |
| 10 fl oz | Milk |
| ½ oz | Butter |
| ½ oz | Flour |
| 7 oz | Mascarpone Cheese |
| Salt and Nutmeg |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Braise the radicchio and leeks for 5 minutes. Let the red wine evaporate. Add the thyme. Cook for 15 minutes.
Step 2
Prepare the sauce: melt the butter, add the flour, mix well then add the boiling milk with a pinch of salt and nutmeg. Bring to boil and add the Mascarpone cheese and set aside.
Step 3
Boil the Rigatoni, drain when al dente. Dress with the radicchio and the sauce. Set in a single baking dish or in individual serving dishes Dust with the Parmigiano cheese. Bake au gratin in the oven at 180°C/350°F for about 10 minutes until golden on the top.