Rigatoni au gratin with radicchio and mascarpone cheese

Name: Rigatoni au gratin with radicchio and mascarpone cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

35 minutes

Ingredients

4 servings

7 ozBarilla Rigatoni

18 ozRed Radicchio

3.5 ozLeeks

5 fl ozRed Wine

1 ozParmigiano Reggiano Cheese

1 ozButter

1.5 tbspExtra Virgin Olive Oil

Thyme, Parsley

10 fl ozMilk

½ ozButter

½ ozFlour

7 ozMascarpone 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.