Recipes
Radicchio lasagna
Radicchio lasagna is a first course of baked pasta that is simple to prepare but very tasty. Here they are in the most traditional version.
Radicchio lasagna is the star of many family lunches and dinners during the cold season . This vegetable, with its bitter taste , tends to divide: there are those who love it and those who just can't appreciate it. Thanks to our recipe, however, you will all agree.
We offer it in the simplest version with only bechamel sauce, egg pasta and radicchio stewed in a pan, but as always below we will leave you the tastiest variations that you can bring to the table without extra effort. Ready?
Preparation
Radicchio lasagna
First, prepare the béchamel in the classic way: melt the butter in a small pan, add the flour and let the roux cook until it takes on a hazelnut colour. At this point, slowly pour in the milk , stirring with a whisk and let it thicken over medium heat. It will take about ten minutes during which it is advisable to stir often. Finally, add salt and flavor with nutmeg .
Then prepare the radicchio . After removing the base and the outermost layer of leaves, cut it into slices and put it in a pan with the onion, also finely sliced, and a drizzle of oil . Add a pinch of salt which helps release the vegetation liquid and cook for about ten minutes, until tender.
Now, unless you also want to prepare fresh lasagna pasta, you are ready to assemble the dish. Spread a layer of béchamel sauce on the bottom of a baking dish suitable for oven cooking. Cover with the lasagne sheet, more béchamel, radicchio and parmesan. Continue in this way until you have a total of at least 3 layers of dough.
Bake in the oven at 180°C for 35 minutes , covering the surface with silver paper after the first 15 minutes if it darkens too much. Leave to cool for at least 10 minutes before cutting and serving.
Here is a short video of a recipe similar to ours. As you can see in this case the layers have been enriched with smoked scamorza, an ingredient that goes perfectly with the bitter taste of radicchio.
In addition to radicchio and scamorza lasagne, you can also prepare them with gorgonzola or taleggio . In all cases, about 150 g will be enough. Then try adding a crunchy note with just a handful of coarsely chopped walnuts between the layers.
As we have proposed them to you, lasagna with radicchio is an amazing vegetarian recipe. However, if this aspect is not relevant, then indulge yourself with radicchio and speck or radicchio and sausage lasagne.
Conservation
You can prepare the lasagna up to a day in advance and store it in the refrigerator, well covered, until ready to cook. When cooked, however, they can be kept in a cool place for 2-3 days . If you have used all fresh ingredients, you can freeze them , already portioned, for up to 2 months.
Read also
Radicchio, what a passion! The best recipes to enjoy this fantastic ingredient
Riproduzione riservata © - WT