Radicchio Pasticcio (Italian chicory lasagna)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 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)
Description
Radicchio Pasticcio uses fresh or dried lasagne layered with radicchio sautéed with shallots in olive oil, seasoned with salt and pepper. The filling is richened with cubes of Taleggio cheese, or alternatives like brie or fontina. A classic béchamel sauce made from a roux of butter and flour with milk, nutmeg, salt, and pepper provides a creamy element that binds the lasagna layers.
The radicchio's slight bitterness and tender wilted texture contrasts with the smooth, milky béchamel and the soft, flavorful melting cheese. Grated Parmesan on top adds a savory finish. Baking will meld the flavors and create a delicate golden top. Variants add pancetta, speck, or gorgonzola for more pungency but the basic recipe offers a mild, balanced flavor profile.
Serve the pasticcio warm as a main course or part of an Italian meal. It pairs well with simple greens or a light salad to complement the richness. The dish showcases radicchio's unique flavor and texture in a way that is approachable and satisfying.
Ingredients
- 250 g lasagne 9oz) fresh or dried, aka lasagna
- 2 shallot peeled and finely chopped
- 700 g radicchio 24oz) I used 2 Treviso radicchio but you can use the round one as well, Italian chicory
- 200 g Taleggio cheese (7oz) or brie, fontina, robiola or scamorza
- 90 g parmigiano 3 oz) grated (strict vegetarians should use a vegetarian grating cheese, or grana
- 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
- Substitute Taleggio with brie, scamorza, robiola, or fontina if not available.
- Strict vegetarians should use vegetarian grating cheese instead of Parmesan to avoid animal rennet.
- Variations include adding fried speck, pancetta, walnuts, or gorgonzola to enrich the flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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