Radicchio lasagna
Instructions
Prepare the pasta and sauce.
In a saucepan heat the cream over low heat, add the washed radish and cut into strips, mix, add a knob of butter and let the vegetables soften.
In the same Bowl, pour the bechamel sauce and pour it carefully with radicchio.
Adjust salt and pepper.
Boil few lasagna at a time, place on a wet towel and squeezed to make them cool.
Grease an ovenproof dish, sprinkle a layer of lasagne and distributed over the béchamel sauce with radicchio.
Continue to alternate layers until exhaustion ingredients, ending with sauce.
Passed in a preheated oven at 150 degrees for half an hour and serve.
Accompanying wines: the Cinque Terre DOC Friuli Latisana Pinot Grigio DOC, Nuragus Di Cagliari DOC.
Ingredients and dosing for 6 persons
- For the egg pasta:
- 300 g of flour
- 3 eggs
- For the filling:
- 300 g of radicchio rosso
- 3 tablespoons of cream
- Butter
- Bechamel
- Salt
- Pepper