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Baked Mushroom Rigatoni with Kale Gremolata
Ingredients
  • subheading: Pasta:
  • 1 pound rigatoni
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 pound assorted mushrooms, stemmed, sliced into ⅓-inch pieces
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, smashed and peeled
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 ½ cups grated Parmesan
  • 2 cups grated Gruyere
  • subheading: Gremolata:
  • 2 cups chopped Tuscan kale (3 to 4 leaves)
  • 1 cup grated Gruyere
  • 1 cup panko breadcrumbs
  • ½ cup smoked almonds, chopped
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons lemon zest (2 lemons)
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