Red Chicory “radicchio” Lasagna


Base: 500 grams Lasagna (sheets) / preferably fresh 200 grams Parmesan cheese / 20 grams butter.
For the Bechamel sauce: 100 grams butter / 100 grams flour / 1 liter full milk / 1 pinch of salt
For the radicchio (red chicory) sauce: 500 grams red chicory / 1 shallot / 2 tablespoons olive oil / salt and pepper / half teaspoon sugar

BECHAMEL SAUCE Melt the butter in a frying pan. Once the butter turns brown, add the flour and mix well for 5 minutes to obtain the “roux”. Remove the pan from the heat and gradually stir in the milk, to avoid lumps. Return to the heat and let the mixture boil for about 10 minutes until it has a firm, creamy consistency.

RADICCHIO: finely chop the shallot and fry it with olive oil in a pan. Cut the red chicory very finely and add it after a few minutes. Mix the red chicory and the shallot well, add sugar, salt and pepper and cook gently on a low heat for about 10 minutes (with lid). Keep the red leaf moist by adding a small amount of water.
The above preparation does not take into account the cooking time of the lasagna in the oven after this, so both the bechamel sauce and the red chicory sauce must be slightly more fluid than normal.
Once the bechamel sauce and the red chicory sauce are ready, take a glass baking dish and lightly butter the bottom. Place a layer of lasagna, a layer of scallops (not too thick) and a layer of reddish on top and some thin slices of Parmesan on top. Repeat this process until all ingredients have been used (in total it should be 6/7 layers).
In the meantime, preheat the oven to 200 degrees. Place the dish in the oven covered with a sheet of aluminum foil. After 20 minutes remove the aluminum foil and let the dish stand for another 30 minutes, until the top is golden and crunchy. Remove the dish from the oven, let it rest for about 5 to 10 minutes and serve this delicious lasagna!

PAC 2 December2017