- First courses
- 75 min
Lasagne with radicchio and Nonno Nanni Stracchino
800 g Nonno Nanni Stracchino
500 g fresh lasagne sheets
80 g grated parmesan
500 g radicchio tardivo
1 clove of garlic
béchamel sauce (optional)
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Wash the radicchio and cut it into small pieces. Heat a drizzle of extra virgin olive oil in a non-stick pan with an unpeeled clove of garlic; when the oil is hot, add the radicchio, season with salt and pepper to taste and sauté on high for 4-5 minutes.
Bring a large pot of water to a boil. When the water reaches a boil, add salt and a little extra virgin olive oil. Drop the pasta sheets into the water a few at a time and boil for 2 minutes, then gently lift out of the water and place on a clean dish towel to dry without overlapping.
Grease the bottom of a baking dish with pats of butter and a drizzle of olive oil. Start to assemble the lasagna, starting with the pasta, then a thin layer of béchamel, if you're using it, the radicchio, covering the whole surface well, a generous sprinkling of parmesan and finally pieces of stracchino spread all over. Continue in this way until you have at least four layers. End with pasta, a few pats of butter, the stracchino, the parmesan, a sprinkle of breadcrumbs and a drizzle of extra virgin olive oil. Bake at 200°C for 30 minutes.
Recipe devised by food blogger
Maybe calling myself an ‘aspiring chef’ is a little pretentious, but that’s what I’d like to be! It’s a long, uphill road and I’m starting the climb. For the time being, I enjoy inventing, creating and publishing my own recipes….so, let’s say for now that I’m a food blogger!
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola