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Radicchio pie recipe of 25-02-2018 [Updated on 26-02-2018]
The radicchio pie is a traditional recipe from the Veneto region. Some time ago I tasted this dish in Venice, the mother of a friend of mine prepared this sort of lasagna with radicchio calling it pasticcio and since then I have always had in mind to redo the dish. So the other day, when I had some lasagna sheets left over, I got the recipe and got to work and this is the result. If the idea of preparing this dish appeals to you, make sure you have a Treviso radicchio and some excellent egg sheets, put yourself in the kitchen and then enjoy the fantastic pie made.
Yesterday I told you that I'm in the digital detox phase, but did you think you couldn't find a new recipe on the blog? A kiss to those who pass by: *
How to make radicchio pie
Blanch the lasagna sheets a little at a time in salted water to which you have added a drizzle of oil.
Lift them after a couple of minutes and gradually transfer them to a clean cloth to dry.
Prepare the bechamel by combining butter and flour in a pan and then milk and nutmeg.
By clicking here you will find the complete recipe.
Now clean and finely chop the radicchio to cook it in a saucepan with oil and chopped onion.
Cover with the broth, add salt and stew it. Cook until softened, it will take about 7/8 minutes.
Put 2/3 of the basciamella in a bowl and add the pepper, grated Parmesan cheese and the drained radicchio.
Now assemble the pie by placing the bechamel sauce on the bottom of a pan, then the lasagna and the béchamel with radicchio.
Cover again with the pasta.
Finish the pie by covering the last layer with the béchamel and covering with the Parmesan.
Bake in the oven at 180 ° C for 25 minutes.
Your radicchio pie is ready, let it cool for about ten minutes before serving.