An enticing way to savour Lasagne all'Uovo, combined here with subtle, fragrant ingredients like walnuts and chicory.
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INGREDIENTS |
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Lasagne all'uovo Barilla |
10 |
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no. |
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Provolone cheese |
100 |
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g |
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Sweet bacon |
70 |
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g |
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Butter |
60 |
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g |
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Thin green peas |
60 |
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g |
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Wheat Flour |
55 |
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g |
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Walnuts |
40 |
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g |
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Grated Parmesan cheese |
35 |
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g |
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Whole milk |
900 |
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ml |
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White onion |
,50 |
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no. |
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Dry red wine |
1 |
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glass |
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Long red chicory |
2 |
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Nutmeg |
1 |
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pinch |
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Sugar |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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To make the filling, chop the onion and slice the chicory into julienne strips. Brown the onion in a pan and add the chicory. Braise for five minutes, add the wine and allow to evaporate. Finish cooking by adding a little water, a pinch of sugar, salt and pepper. Add the diced pancetta and the blanched peas to the chicory. |
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| 2. |
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To make the bechamel sauce, melt the butter in a saucepan, whisk in the flour, add the hot milk, a pinch of nutmeg and salt, bring to the boil, mixing all the time to prevent lumps forming, and last of all add the diced provolone cheese. Add the roughly chopped walnuts and chicory to the bechamel sauce. |
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| 3. |
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Butter an oven dish and spread a ladlefull of the bechamel and filling over the bottom, arrange two sheets of Lasagne Emiliane Barilla on top. Cover with a ladlefull of bechamel and chicory and sprinkle with Parmigiano Reggiano, and continue like this to build up five layers. Bake in the oven at 220°C for 20 minutes. |
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CHEF'S NOTE |
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To attenuate the bitter flavour of the chicory, add a teaspoonful of sugar when braising it.
You can replace the peas with broad beans. |
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This decidedly tasty, warm classic dish has somewhat unusual flavours that are best accompanied by a soft, young red wine without excessive acidity and with a fruity bouquet, like a Cabernet Veneto. |
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