Lasagne al radicchio-sprint version

This recipe is the reworked version of a squisitissimo dish that turns out to be equally valid when times shake and one needs to cook a delicious alternative, first using Lasagna without pre-cooking used.

preparation of radicchio

Wash and cut into strips the radicchio and cubed cooked ham, sliced the scamorza and fontina. Finely chop the onion with shallots, and let it dry in a large pan in which you put 4 tablespoons of olive oil; as soon as the onions begin to Brown, add half a glass of water and cook for about 10 minutes. Join the bacon, then baked ham and let stand for a few minutes; immediately after add radicchio; Add salt and pepper according to taste, stir, then add lively focus for about two minutes and then washed with red wine, in which you will have 2 spoons of dissolved tomato concentrate; stir everything again, lower the heat, cover, and cook for a further 10/15 minutes, or until the radicchio is limp; put salted and peppered the nutmeg scented ricotta, then stretch it a little at a time with the milk, to obtain a creamy mixture, such that, sinking the spoon and rialzandolo, the cream must fall back to "tape".

Grease an ovenproof dish, then pour evenly over the bottom of a spoonful of sauce and lay over a layer of lasagna, cover the dough evenly with radicchio prepared as above, sprinkle some slice of fontina cheese and sprinkled with Parmesan, add what is there a few spoonful of ricotta.

Alternate lasagne al radicchio with the same procedure until exhaustion (taking care to change for each layer, the verse with which you will have the dough). Finish covering the last layer of noodles with cottage cheese, sprinkle here and there with a few slices of cheese, sprinkled with plenty of parmesan and garnish with some butter.

Bake in preheated oven at 180°, place on Middle shelf and bake for about 25 minutes. The surface should be golden, whereby, if necessary, cover with a sheet of aluminum foil that you shall put half-cooked. And baked before serving you your lasagna rest for at least ten minutes, this will facilitate in cut and serve portions.