RADICCHIO PASTICCIO (ITALIAN CHICORY LASAGNA)
A delicious traditional vegetarian lasagna from Veneto, Northern Italy. Made with Italian chicory, pasta, shallots, béchamel and cheese, it comes together easily and tastes wonderful!
Provided by Jacqueline De Bono
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Peel and finely chop the shallots. cut the taleggio cheese into cubes. Wash the radicchio and cut it into thin strips.
- In a frying pan or iron skillet, heat the extra virgin olive oil. Cook the peeled and finely chopped shallots until they start to soften. Add the radicchio and cook for 10-15 minutes over a very gentle heat. Season with salt and pepper. Remove from heat and allow to cool.
PANCETTA AND TALEGGIO LASAGNA WITH TREVISO
Provided by Cristina Ceccatelli Cook
Number Of Ingredients 17
Steps:
- Heat oil in heavy large skillet over medium heat. Add pancetta, celery, and onion. Sauté until vegetables are soft but not brown, about 12 minutes. Transfer 1/2 cup sliced Treviso to small bowl and reserve for topping. Add remaining Treviso, 2 teaspoons thyme, and garlic to skillet. Toss until Treviso wilts, about 3 minutes. Season filling with salt and pepper.
- Cook lasagna noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain noodles. Arrange noodles in single layer on large sheet of plastic wrap; cover with second sheet to avoid drying. DO AHEAD: Filling and pasta can be made 2 hours ahead. Let stand at room temperature.
- Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk until roux is pale gold color, about 2 minutes. Gradually whisk in milk; add nutmeg and white pepper. Increase heat to medium and cook until sauce thickens and boils, whisking often, 2 to 3 minutes. Reduce heat to low. Add Taleggio cheese in 4 batches, whisking to melt before adding more, about 4 minutes. Season sauce to taste with salt and pepper.
- Spoon 1/2 cup sauce into 13 x 9 x 2-inch glass baking dish; spread to cover bottom thinly. Arrange 3 noodles, crosswise and side by side, in dish; trim ends if necessary to fit. Transfer 3/4 cup filling to another small bowl and reserve for topping. Spoon half of remaining filling over noodles. Drizzle with 2/3 cup sauce; sprinkle with 1/4 cup Parmesan cheese. Repeat with noodles, filling, sauce, and Parmesan. Top with third layer of noodles; drizzle with 2/3 cup sauce. Spoon reserved 3/4 cup filling down center of lasagna lengthwise in 2-inch-wide strip. Drizzle strip with remaining sauce, then top with breadcrumbs. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.
- Preheat oven to 375°F. Bake lasagna uncovered until heated through and sauce is bubbling, about 35 minutes. Remove from oven; let cool 15 minutes.
- Toss reserved Treviso in small bowl with splash of olive oil and sprinkle of salt and pepper. Sprinkle over strip of filling. Sprinkle with remaining 1 teaspoon thyme.
RADICCHIO LASAGNA WITH PANCETTA - VENICE, ITALY
From Osteria ca' d'oro alla Vedova. Published in Bon Appetit, November 2007. If substituting dried noodles, cooking time will be longer.
Provided by swissms
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan over low heat. Add flour; stir 3 minutes. Add milk, 1 cup water, and nutmeg. Increase heat to medium. Whisk constantly until sauce is thick and smooth, about 15 minutes. Season sauce with salt and pepper.
- Heat oil in heavy large pot over medium-low heat. Add pancetta and fry until just beginning to crisp, about 2 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Increase heat to medium. Add onion and saute until tender, about 10 minutes. Add radicchio, cover, and cook until just beginning to wilt, about 1 minute. Uncover pot and saute radicchio until just wilted, about 5 minutes longer.
- Meanwhile, cook noodles in pot of boiling salted water until softened but still very firm to bite, about 2 minutes. Drain.
- Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Line bottom of baking dish with single layer of noodles. Spread 3/4 cup sauce over noodles. Scatter 2 cups radicchio over sauce. Sprinkle with 3 tablespoons Parmesan cheese. Repeat 3 more times with remaining noodles, sauce, radicchio, and cheese. (Can be made 6 hours ahead. Cover and refrigerate.).
- Bake lasagna uncovered until heated through, about 20 minutes (or 35 minutes if refrigerated). Let lasagna stand 10 minutes before serving.
Nutrition Facts : Calories 452.9, Fat 21.6, SaturatedFat 9.7, Cholesterol 38.8, Sodium 263.8, Carbohydrate 50.7, Fiber 2.9, Sugar 6.4, Protein 14.6
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- To make the béchamel sauce, melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon.
- Cook for a minute or two until the flour just begins to take on some color, then slowly start adding the milk, whisking continuously to prevent lumps from forming.
- Season with a pinch of salt, white pepper and nutmeg, and set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.
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