Stuffed Lumaconi with Radicchio and Gorgonzola, an alternative to the classic Christmas baked pasta dishes, vegetarian and meat-free.
For this recipe, I used homemade béchamel sauce. You can find the recipe by clicking on the bold words. If you don’t want to make it, you can easily use the store-bought one.
You can also prepare it in advance or cook it and freeze it. Then, after thawing it in the refrigerator for at least 12 hours, you can simply reheat it as you like.
Below, I leave you with other ideas to enrich your holiday table.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 40 Minutes
- Portions: 6 people, baking dish 12" x 8"
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Christmas
Ingredients
- 8.8 oz radicchio (cleaned)
- 2 tbsps extra virgin olive oil
- 1 pinch fine salt
- 12 oz lumaconi (or similar large pasta)
- 0.4 oz coarse salt
- 2.1 cups béchamel sauce
- 7.1 oz mozzarella (cut very small)
- 2.8 oz cheese (grated)
- 2 tbsps milk
- 7.1 oz gorgonzola
Tools
- 1 Pot
- 1 Baking Dish
- 1 Colander
- 1 Pan
- 1 Knife
- 1 Cutting Board
Steps
To make Stuffed Lumaconi with Radicchio and Gorgonzola, first, boil the pasta in a large pot with plenty of salted water and then drain it very well.
Cut the radicchio fairly thin, removing the core, and cook it in a pan for 12 minutes with oil and salt over low heat, stirring often.
Add it to the béchamel sauce, setting aside 3 tablespoons for the final decoration, and blend well until you get a creamy consistency.
Use two-thirds of the cream.
Spread a thin layer on the bottom of the baking dish and lay the lumaconi on it.
Stuff them and season with julienned mozzarella and half of the grated cheese.
Blend the cream set aside with the gorgonzola cut into pieces and the milk.
Finish preparing the baked pasta by garnishing with the gorgonzola cream, the remaining grated cheese, and the radicchio set aside.
Cook in a hot ventilated oven at 392°F for 15-20 minutes and serve hot.
