Lasagne with radicchio: the recipe for a simple and hearty first course

How to prepare lasagne with radicchio

Step 1

Clean the radicchio and cut into strips1.

step 2

Heat a splash of oil in a non-stick pan2.

step 3

Add the diced onion3 and let it dry gently for 2-3 minutes.

Step 4

At this point add the radicchio4, cover with a lid and cook for about 2 minutes, stirring occasionally.

Step 5

Season with salt5and let cool.

Step 6

Prepare the béchamel sauce: Melt the butter in a heavy-bottomed saucepan6.

Step 7

Add the flour7Add everything at once and stir continuously with a whisk.

Step 8

Toast the resulting roux and slowly add the hot milk8, stirring constantly.

Step 9

Cook over low heat, stirring constantly, until you have a béchamel sauce of the right consistency; then remove from the heat, add salt and grated nutmeg9.

Step 10

Cover the bottom of a baking dish with a few spoonfuls of béchamel sauce10.

Step 11

Arrange the egg noodle sheets 11 .

Step 12

Cover with more béchamel12and spread evenly.

Step 13

Season with the fried radicchio13.

Step 14

Add half of the sliced ​​scamorza14.

Step 15

Continue making layers in this way and finish with the béchamel sauce and radicchio15.

Step 16

Sprinkle the surface with grated Parmesan cheese16.

Step 17

Add a few more spoonfuls of béchamel17.

Step 18

Complete with the remaining Scamorza cubes18.

Step 19

Place in the oven at 200°C using convection mode and cook for about 25 minutes. When ready, take the lasagne out of the oven19and let it rest for a few minutes.

Step 20

Bring radicchio lasagne to the table20and serve.

Advice
In this recipe, the slightly bitter taste of radicchio is perfectly balanced by the sweetness of the cheese: for a truly irresistible flavor combination. If you want, you can add tufts of Gorgonzola, crispy bacon cubes , crumbled sausage and chopped walnuts to the dressing for an even more delicious dish. Or you can replace the scamorza with fontina, emmental, mozzarella, asiago or any other cheese of your taste.

Depending on the season, you can choose your favorite variety of radicchio: from the colorful variety from Castelfranco with an almost sweet taste to the variety from Treviso with a more intense flavor. Whatever you choose, if you want to eliminate the bitter taste in the mouth due to the chicory acid in the vegetable, we recommend that you soak the radicchio in a bowl of salted water, slightly acidified with vinegar, white wine, before proceeding with the preparation.