Recipe Tip: Lasagne with Radicchio, Chestnut Cream and Bacon
Top Recipe for 6 Persons. All ingredients and tips for getting it right. Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic.
- 250 glasagne sheets, preferably freshly made with egg
- 750 gchestnuts, precooked
- 3 headred radicchio
- tablespoonolive oil, for frying
- 5shallots, finely chopped
- 100 mldry white wine
- 500 mlmilk
- 1 pinch(es)nutmeg, freshly grated
- 300 gbacon, cut into strips
- 50 gParmesan or Grana Padano, grated
Step 1If you are using dried lasagne sheets, put the sheets in a pan of cold water and leave to soak for 30 minutes. Remove and pat dry.
Step 2Mash the chestnuts in a bowl using a potato masher.
Step 3Halve the radicchio, remove the stalks and cut into wide strips.
Step 4Heat a little olive oil in a pan over a gentle heat, add the shallots and fry until translucent. Add the radicchio and fry until soft. Set the shallots and radicchio aside.
Step 5Add the white wine to the pan and stir, scraping up the browned bits from the base. Season with salt and pepper.
Step 6Pour the milk into a saucepan, season with nutmeg and a little salt and bring to just below boiling. When it is gently simmering, stir in the chestnuts. Simmer for about 5 minutes, stirring constantly, until a homogeneous cream forms. Stir in the sauce from the pan.
Step 7Preheat the oven to 220°C.
Step 8Assemble the lasagne in an ovenproof dish: spread a layer of the chestnut cream over the base, place a lasagne sheet on top, spread with more chestnut cream and top first with radicchio, then with bacon and, finally, grated Parmesan. Repeat the layering process until all sheets are used up. Finish with chestnut cream, radicchio, bacon and Parmesan.
Step 9Bake in the oven for 20-30 minutes until the top is browned and the sauce is bubbling.
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