Radicchio Pasticcio (Italian chicory lasagna)
User Reviews
5.0
63 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
4
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Calories
792 kcal
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Course
Main Course
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Cuisine
Italian
Radicchio Pasticcio (Italian chicory lasagna)
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A delicious traditional vegetarian lasagna from Veneto, Northern Italy. Made with Italian chicory, pasta, shallots, béchamel and cheese, it comes together easily and tastes wonderful!
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Ingredients
- 250 g lasagne (lasagna) (9oz) fresh or dried
- 2 shallots peeled and finely chopped
- 700 g radicchio (Italian chicory) (24oz) I used 2 Treviso radicchio but you can use the round one as well
- 200 g Taleggio cheese (7oz) or brie, fontina, robiola or scamorza
- 90 g Parmigano or Grana (3 oz) grated (strict vegetarians should use a vegetarian grating cheese)
- salt to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
For the béchamel (white sauce)
- 40 g butter (1.4 oz)
- 40 g all purpose flour (1.4 oz)
- 500 ml milk (17 floz)
- 1-2 pinch nutmeg grated
Instructions
- Peel and finely chop the shallots. cut the taleggio cheese into cubes. Wash the radicchio and cut it into thin strips.
- In a frying pan or iron skillet, heat the extra virgin olive oil. Cook the peeled and finely chopped shallots until they start to soften. Add the radicchio and cook for 10-15 minutes over a very gentle heat. Season with salt and pepper. Remove from heat and allow to cool.
Make the béchamel (white sauce)
- Put the butter in a pan over a low heat, melt it, add the flour and mix until it forms a thick paste (roux). Then, remove it from the heat. At this point, slowly add the milk and stir continuously to dissolve the roux without making lumps. Put the pan on a moderate heat and keep stirring constantly until it starts to simmer and thicken.
- Lower the flame. Wait a couple of minutes. Then, turn it off, add a pinch of salt, pepper and nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further.
Finish the dish
- In a large bowl combine the radicchio, half the grated cheese and the béchamel sauce, mix well and, if necessary, add salt.
- If using dried pasta you will need to bring a pot of bailing salted water to a boil and then blanch the pasta sheets individually. Place them spread apart on a tea towel. Don't allow them to stick together.
- Put a layer of lasagne sheets on the bottom of a greased oven dish. Cover it with a couple of ladles of the béchamel and radicchio mix. Distribute some of the Taleggio cheese pieces onto the radicchio sauce. Sprinkle a little Parmesan or Grana Padano. Then cover with another layer of lasagne. Continue until the ingredients have been used up, ending with a thin layer of radicchio sauce. Sprinkle again with grated cheese and add a few pieces of taleggio. Bake at 180°c degrees.
- Cook for the first 10 minutes covered with aluminum foil and continue cooking for 10-15 minutes uncovered (until the cheese on top is golden). Remove from the oven, allow to cool slightly and serve.
Notes
- This is one of the simplest versions of this traditional recipe. Some people also add fried speck or pancetta or walnuts or gorgonzola, instead of soft white cheese. All these additions make for a really tasty lasagna too!
- Instead of taleggio, which may be difficult to find outside of Italy, you can use brie, scamorza, robiola or fontina.
- Strict vegetarians should replace the parmigiano/grana with a vegetarian grating cheese as these contain animal rennet.
Nutrition Information
Show Details
Calories
792kcal
(40%)
Carbohydrates
71g
(24%)
Protein
33g
(66%)
Fat
43g
(66%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
92mg
(31%)
Sodium
1107mg
(46%)
Potassium
938mg
(27%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1657IU
(33%)
Vitamin C
15mg
(17%)
Calcium
750mg
(75%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 71g | 24% |
| Protein | 33g | 66% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 1107mg | 46% |
| Potassium | 938mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1657IU | 33% |
| Vitamin C | 15mg | 17% |
| Calcium | 750mg | 75% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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