Lasagne Al Radicchio E Pancetta Food

LASAGNE AL RADICCHIO E PANCETTA

Steps:

• Per prima cosa preparate la besciamella seguendo la ricetta che trovate QUI utilizzando la quantità di ingredienti che ho scritto sopra. Non sbollentando prima la pasta assorbirà più liquidi durante la cottura in forno, avremo quindi bisogno di una besciamella meno densa del solito. Ecco perchè ho ridotto la quantità di farina e aumentato il latte.
• Sbucciate gli scalogni, tritateli finemente e fateli soffriggere in un tegame capiente, unite la pancetta tritata e fate insaporire il tutto qualche minuto. Lavate il radicchio, tagliatelo a listarelle unitelo alla pancetta, mescolate e fate cuocere per 10 minuti. Regolate di sale e pepe.
• Prendete una pirofila 20x 30 cm spalmete sul fondo due cucchiai di besciamella (così la sfoglia non attaccherà), poi una sfoglia di pasta all'uovo, uno strato di besciamella e uno di radicchio e pancetta.
• Spolverizzate con il parmigiano e proseguite allo stesso modo alternando gli strati fino ad esaurimento degli ingredienti. Infornate in forno preriscaldato a 180° per 25 minuti circa, per i primi 15 minuti copro la pirofila con alluminio poi scopro e finisco la cottura. Estraete la pirofila dal forno, fate riposare 5 minuti e servite. Le lasagne al radicchio e pancetta sono pronte.

RADICCHIO LASAGNA WITH PANCETTA - VENICE, ITALY

Steps:

• Melt butter in large saucepan over low heat. Add flour; stir 3 minutes. Add milk, 1 cup water, and nutmeg. Increase heat to medium. Whisk constantly until sauce is thick and smooth, about 15 minutes. Season sauce with salt and pepper.
• Heat oil in heavy large pot over medium-low heat. Add pancetta and fry until just beginning to crisp, about 2 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Increase heat to medium. Add onion and saute until tender, about 10 minutes. Add radicchio, cover, and cook until just beginning to wilt, about 1 minute. Uncover pot and saute radicchio until just wilted, about 5 minutes longer.
• Meanwhile, cook noodles in pot of boiling salted water until softened but still very firm to bite, about 2 minutes. Drain.
• Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Line bottom of baking dish with single layer of noodles. Spread 3/4 cup sauce over noodles. Scatter 2 cups radicchio over sauce. Sprinkle with 3 tablespoons Parmesan cheese. Repeat 3 more times with remaining noodles, sauce, radicchio, and cheese. (Can be made 6 hours ahead. Cover and refrigerate.).
• Bake lasagna uncovered until heated through, about 20 minutes (or 35 minutes if refrigerated). Let lasagna stand 10 minutes before serving.

PANCETTA AND TALEGGIO LASAGNA WITH TREVISO

Steps:

• Heat oil in heavy large skillet over medium heat. Add pancetta, celery, and onion. Sauté until vegetables are soft but not brown, about 12 minutes. Transfer 1/2 cup sliced Treviso to small bowl and reserve for topping. Add remaining Treviso, 2 teaspoons thyme, and garlic to skillet. Toss until Treviso wilts, about 3 minutes. Season filling with salt and pepper.
• Cook lasagna noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain noodles. Arrange noodles in single layer on large sheet of plastic wrap; cover with second sheet to avoid drying. DO AHEAD: Filling and pasta can be made 2 hours ahead. Let stand at room temperature.
• Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk until roux is pale gold color, about 2 minutes. Gradually whisk in milk; add nutmeg and white pepper. Increase heat to medium and cook until sauce thickens and boils, whisking often, 2 to 3 minutes. Reduce heat to low. Add Taleggio cheese in 4 batches, whisking to melt before adding more, about 4 minutes. Season sauce to taste with salt and pepper.
• Spoon 1/2 cup sauce into 13 x 9 x 2-inch glass baking dish; spread to cover bottom thinly. Arrange 3 noodles, crosswise and side by side, in dish; trim ends if necessary to fit. Transfer 3/4 cup filling to another small bowl and reserve for topping. Spoon half of remaining filling over noodles. Drizzle with 2/3 cup sauce; sprinkle with 1/4 cup Parmesan cheese. Repeat with noodles, filling, sauce, and Parmesan. Top with third layer of noodles; drizzle with 2/3 cup sauce. Spoon reserved 3/4 cup filling down center of lasagna lengthwise in 2-inch-wide strip. Drizzle strip with remaining sauce, then top with breadcrumbs. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.
• Preheat oven to 375°F. Bake lasagna uncovered until heated through and sauce is bubbling, about 35 minutes. Remove from oven; let cool 15 minutes.
• Toss reserved Treviso in small bowl with splash of olive oil and sprinkle of salt and pepper. Sprinkle over strip of filling. Sprinkle with remaining 1 teaspoon thyme.