BAKED GEMELLI WITH CREMINI MUSHROOMS
1 pound gemelli or other short tubular pasta
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon salt
1/2 tablespoon freshly ground pepper
2 cups milk
1/2 cup grated parmesan cheese, plus 2 tablespoons for topping
3/4 cup grated Fontina cheese
2 tablespoons olive oil
1/2 pound thick-cut bacon, cubed
1 cup red pearl onions, halved
8 ounces cremini mushrooms, sliced
2 cups Savoy cabbage, chopped
Cook pasta according to package directions.
Melt butter in a saucepan. Stir in flour, salt and pepper. Whisk in milk. Bring to low boil over medium-high heat, stirring occasionally to slightly thicken sauce, about 5 minutes. Remove from heat. Whisk in cheeses and stir until melted.
Heat olive oil in large nonstick skillet over medium-high heat. Cook bacon until crisp; drain on paper towels.
In remaining oil, cook onions till tender.
Add mushrooms and cook without stirring for 5 minutes. Flip mushrooms and cook 5 minutes more.
Add cabbage and 2 tablespoons water; cover and steam till cabbage is soft.
Return bacon to skillet and stir in sauce. Stir in pasta. Transfer to an oven-proof dish, top with 2 tablespoons parmesan.
Bake in a 350 degree F oven until bubbly, about 20 minutes.
Makes 4 servings
Source: Tom Colicchio of Craft Restaurants, for the Mushroom Council |