Cook Mode
(Preserve conceal unsleeping)
Substances
-
12 ounces gluten-free fusilli
-
1 tablespoon olive oil
-
1 extensive shallot, thinly sliced
-
2 heads radicchio Treviso (about 1/2 pound), thinly sliced
-
3 tablespoons unsalted butter (plus extra for greasing the pan)
-
3 tablespoons white rice or all-cause gluten-free flour
-
1 quart entire milk, warmed
-
1 teaspoon salt
-
16 ounces coarsely grated Italian Fontina cheese (about 4 cups)
-
1/4 cup raisins
Directions
-
Preheat the oven to 400°. Butter a gigantic solid-iron skillet or casserole dish and predicament it aside.
-
Raise a gigantic pot of salted water to a boil. Add the pasta and cook, following the kit instructions, except 3 minutes shy of al dente. The pasta must peaceable peaceable possess a chunk to it. Drain and shake out the entire water.
-
In the meantime, in a gigantic pot or Dutch oven, heat the oil. Sautée the shallot and radicchio over medium-high heat except wilted, 3 minutes. Get rid of to a bowl.
-
In the same pot, melt the butter. Bound in the flour and cook except it’s far completely integrated, 1 minute. Add the good and comfy milk and plug gently over medium-high heat except the combination has bubbled and thickened ample to coat the aid of a spoon, about 10 to fifteen minutes. Off the heat, tear in the salt, raisins and cheese; tear except melted. Add the pasta and radicchio and toss to mix.
-
Distribute the combination evenly in the ready skillet or baking dish. Bake for 20 to 25 minutes, except bubbling and browned. Support piping scorching.
In the foundation regarded: March 2015
Leave a Reply