Lasagne al radicchio with Bacon and asiago

Lasagne al radicchio with Bacon and asiago
Lasagne al radicchio with Bacon and asiago 5 1 Stefano Moraschini
Lasagne al radicchio with bacon and asiagoHere are 3 pictures • Click to enlarge

Wash, clean and cut the radicchio into chunks a few centimeters long. Foul then stewing in the pan with the chopped scallions and diced bacon. Once cooked put aside to cool. Prepare classic bechamel with butter and flour and combine the warm milk, stirred until it thickens (but not too) and combine nutmeg and salt.

Begin to assemble the lasagna, putting in a pan a layer of bechamel sauce on the bottom, fresh pasta, bechamel, baked radicchio, speck, chunks of Asiago cheese, grated Parmesan cheese and then gradually with other pasta, béchamel, etc. .. Forming layers up to end with browse, radicchio, bechamel and Parmesan.

Put to bake in the oven at 200 degrees for 20-25 minutes, until it will be formed a nice golden crust on the surface.

Lasagne al radicchio with bacon and asiago

Timing

  • Preparing:
  • Cooking:
  • Total:

Ingredients and dosing

  • lasagna with fresh pastry ready
  • 1 kg chicory (raw weight and clean)
  • oil
  • 1 shallot
  • 1 ounce and a half of chopped bacon a little often
  • 300 gr of smoked provolone or asiago
  • grated grana padano
  • For the bechamel:
  • 80 g flour
  • 80 g butter
  • 800 ml milk
  • nutmeg
  • salt to taste

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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