Lasagne: a favourite, inviting dish every time. Try this tasty, coloured version of a classic recipe.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Lasagne con Spinaci La Collezione Barilla |
10 |
|
|
|
|
|
|
|
Long red chicory |
100 |
|
g |
|
|
|
|
|
Butter |
50 |
|
g |
|
|
|
|
|
Wheat Flour |
40 |
|
g |
|
|
|
|
|
Grated Parmigiano Reggiano cheese |
20 |
|
g |
|
|
|
|
|
Whole milk |
750 |
|
ml |
|
|
|
|
|
Dry red wine |
1 |
|
glass |
|
|
|
|
|
Nutmeg |
1 |
|
pinch |
|
|
|
|
|
Potatoes |
1 |
|
|
|
|
|
|
|
White onion |
,50 |
|
|
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Slice the chicory into julienne strips. Scald the potatoes in hot water for a few minutes. |
|
|
| 2. |
|
Brown the onion in a pan, add the chicory and braise for 5 minutes. Pour in some wine, then allow it to evaporate; add the potato and complete cooking with some water, a pinch of sugar, salt and pepper. |
|
|
| 3. |
|
To make the béchamel, melt the butter in a pan, then stir in the flour (use a whisk to prevent lumps from forming). Add the hot milk and a pinch of nutmeg; add salt and bring to the boil, stirring continuously. |
|
|
| 4. |
|
Add the chicory and potatoes to the béchamel mixture, then pour a thin layer on the bottom of a greased oven dish. Arrange two sheets of Lasagne con Spinaci La Collezione Barilla on the layer, then cover with the chicory and béchamel cream and a sprinkling of grated Parmigiano Reggiano cheese. |
|
|
| 5. |
|
Repeat the operation over five layers, alternating Lasagne and the condiment. Cover the final layer with the chicory cream and a sprinkling of Parmigiano Reggiano. Place the tray into an oven preheated to 220°C, cook for 20 minutes. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
To offset the slightly bitter flavour of this dish, add a spoonful of honey or sugar to the chicory. |
|
|
|
|
 |
|
|
As in all recipes featuring wine as an ingredient, prefer the same type; in this case, a vintage Cabernet dei colli Trevigiani, a white, or a Prosecco (also dei Colli Trevigiani). |
|
|
 |
|
