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Baked Trenette With Prosciutto &Radicchio Recipe
|Radicchio head||8 Ounce, cored and coarsely slivered (2 Small Heads, 6 To 8 Ounce Total)|
|Sliced prosciutto||4 Ounce, cut into strips|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Shredded fontina cheese||6 Ounce (1 1/2 Cups)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3878 Calories from Fat 2251
% Daily Value*
Total Fat 252 g387.4%
Saturated Fat 156.5 g782.7%
Trans Fat 0 g
Cholesterol 913.6 mg
Sodium 5248.2 mg218.7%
Total Carbohydrates 210 g70.1%
Dietary Fiber 2.6 g10.5%
Sugars 25.9 g
Protein 153 g305.2%
Vitamin A 63.1% Vitamin C 30.7%
Calcium 233% Iron 62.2%
*Based on a 2000 Calorie diet
Drain well; transfer to a greased shallow 2-quart baking dish.
While trenette is cooking, melt butter in a wide frying pan over medium heat.
Add radicchio and prosciutto; cook, stirring constantly, until radicchio is wilted and prosciutto begins to brown.
Lift radicchio mixture from pan, add to trenette in baking dish, and mix lightly.
Then add cream,' nutmeg, white pepper, and wine to pan.
Increase heat to high and bring to a boil; boil, stirring often, until reduced to 1 1/4 cups.
Remove from heat and add fontina cheese; stir over medium heat until cheese is melted.
Mix in 1/2 cup of the Parmesan cheese, then pour sauce over trenette mixture.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake, uncovered, in a 400° oven until heated through (about 20 minutes).