Best Penne With Wilted Arugula Radicchio And Smoked Mozzarella Recipes

RADICCHIO WITH SMOKED MOZZARELLA, BALSAMIC VINEGAR, AND PROSCIUTTO

Radicchio with Smoked Mozzarella, Balsamic Vinegar, and Prosciutto image

Categories Cheese Dairy Leafy Green Pork Side Roast Vinegar Mozzarella Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 (side dish) servings

Number Of Ingredients 7

Ingredients

2 medium heads radicchio (1 1/2 pounds total), each cut into 6 wedges and cored
3 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces smoked mozzarella, sliced and torn into pieces
2 ounces thinly sliced prosciutto

Steps:

Put oven rack in upper third of oven and preheat oven to 425°F.
Arrange radicchio wedges, cut sides up, in a 2 1/2-quart shallow glass or ceramic baking dish (11 by 7 inches), then drizzle with oil and vinegar and sprinkle with salt and pepper.
Roast radicchio, turning over once or twice, until wilted and tender, 30 to 40 minutes.
Arrange cheese over radicchio, then arrange prosciutto over cheese and roast until cheese is just melted, 3 to 5 minutes. Serve immediately.

LEMONY PASTA WITH WILTED ARUGULA

Lemony Pasta with Wilted Arugula image

Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 6

Ingredients

Coarse salt and ground pepper
3/4 pound short tubular pasta
3 ounces wild or baby arugula (3 cups)
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
3/4 cup grated pecorino cheese, plus more for serving (optional)

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g

MUSHROOM, RADICCHIO, AND SMOKED MOZZARELLA LASAGNE

Mushroom, Radicchio, and Smoked Mozzarella Lasagne image

Categories Cheese Herb Mushroom Vegetable Bake Vegetarian Mozzarella Winter Gourmet

Yield Serves 6 as a main course or 12 as a side dish

Number Of Ingredients 12

Ingredients

4 tablespoons vegetable oil
1 1/2 pounds radicchio, chopped
2 1/4 pounds white mushrooms, half sliced thin and half quartered
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups milk
2 garlic cloves, minced
1 cup fresh flat-leafed parsley leaves, washed well, spun dry, and chopped fine
2 teaspoons fresh lemon juice, or to taste
8 ounces smoked mozzarella, grated (about 2 cups)
4 ounces plain mozzarella, grated (about 1 cup)
nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

Steps:

In a large (12- to 14-inch) non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté radicchio, stirring, until wilted and golden. In a food processor pulse quartered mushrooms until chopped fine. Add chopped mushrooms to radicchio with salt and pepper to taste and sauté, stirring, until liquid mushrooms give off is evaporated.
In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Stir sauce into mushroom mixture. Mushroom sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
In cleaned skillet cook garlic in remaining 2 tablespoons oil over moderately low heat until softened. Add sliced mushrooms and sauté over moderately high heat, stirring, until golden and liquid mushrooms give off is evaporated. Stir in parsley and salt and pepper to taste. Remove skillet from heat and cool. Stir in lemon juice.
Reserve 1/2 cup smoked mozzarella for topping. In a bowl combine remaining smoked mozzarella with plain mozzarella.
Preheat oven to 375°F.
Pour 1 cup mushroom sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 cup sauce over pasta. Top sauce with one third of sliced mushroom mixture and half of mixed cheeses. Make 1 more layer in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top pasta layer, making sure pasta is completely covered. Spread remaining sliced mushroom mixture evenly over sauce and sprinkle with reserved smoked mozzarella.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes before serving.