Seek out the semi-soft cow’s milk raschera to add a unique flavor to this winter dish.
Whole Grain Penne with Cabbage, Porcini Mushrooms and Shaved Raschera Cheese
2 1/2 pounds Barilla Whole Grain Penne
6 ounces dried porcini mushrooms
6 cloves garlic
1/2 cup extra-virgin olive oil
2 to 3 sprigs fresh or dried rosemary
21 oz. thinly sliced Savoy cabbage
1 1/2 cups dry white wine
4 1/2 cups hot chicken stock
3 tablespoons butter
2 1/4 ounces shaved Raschera cheese
6 tablespoons minced fresh parsley
As needed salt
As needed freshly ground black pepper