Red Radicchio Lasagna with Paglierina®
La preparazione della ricetta
Sauté the finely chopped onion with oil and the julienned prosciutto crudo. Add the radicchio cut into strips and cook for a few minutes, stirring often to prevent water from forming.
Add salt. Blanch the pasta in plenty of boiling salted water to which you have added a tablespoon of oil. Cool them under cold running water and spread them on a large tray lined with parchment paper.
Cool them under cold running water and spread them on a large tray lined with parchment paper.
Butter a baking dish, spread the béchamel on the bottom, then arrange 4-5 layers of pasta covered with braised radicchio, béchamel, slices of Paglierina, and some chopped hazelnuts.
Finish with béchamel sprinkled with Parmigiano and butter. Bake in a preheated oven at 190°C for 25-30 minutes.
