Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 250 g | fresh egg pasta |
| 500 mL | Béchamel Sauce Sterilgarda |
| 2 | red radicchio heads |
| 1 | shallot |
| 150 g | sliced speck |
| 100 g | grated Grana Padano |
| q.b. | oil |
| q.b. | salt and pepper |
Preparation
- Clean the radicchio and cut it into coarse strips.
- In a pan, heat a drizzle of extra virgin olive oil with the chopped shallot and sauté over low heat.
- Add the radicchio and cook for 10 minutes, adding a drop of water, salt and pepper.
- Cut the speck into strips and brown it in a non-stick pan, without adding any seasoning.
- Add the speck to the radicchio.
- Add the Sterilgarda Béchamel to the bottom and sides of the baking dish and begin making several layers.
- Start by adding the fresh pasta, then create a layer of Sterilgarda Béchamel, top with radicchio and speck, and sprinkle with grated Grana Padano.
- Repeat until all the ingredients are used up, finishing with a layer of Sterilgarda Béchamel, a little speck, and a generous sprinkling of grated Grana Padano.
- Cover the baking dish with aluminum foil and bake in a preheated oven at 200°C for 40 minutes.
- Remove the foil and continue cooking for another 20 minutes.
- Once you remove the lasagna from the oven, let it rest and then serve.
Prepare the pastry by mixing the various ingredients (flour, water, oil and salt) and kneading them until you obtain a smooth dough. Leave to rest for ...
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