Radicchio Lasagna

To prepare the radicchio lasagna, start with the fresh pasta: pour the semolina onto the work surface and form a well, then add the eggs 1 in the center, a pinch of salt 2, and the oil 3.

Start mixing the ingredients with a fork, gradually incorporating the flour 4, then continue by hand using a dough scraper 5. Once you have a smooth and homogeneous dough 6, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes.

In the meantime, focus on the filling: wash the radicchio and cut it into strips 7. Remove the rind from the speck 8 and slice it into strips 9.

Peel and finely chop the onion 10. Place the onion in a pan with a drizzle of hot oil 11 and let it simmer for a few minutes. Once it becomes soft and translucent, add the speck 12.

Sauté the speck for a minute, then add the radicchio 13 and salt 14. Cook over medium heat for 10-15 minutes until the radicchio becomes tender. Turn off the heat and let it cool 15.

Now prepare the bechamel sauce: melt the butter in a saucepan and season with salt, pepper, and nutmeg 16. Meanwhile, heat the milk in a separate saucepan. Once the butter has melted, add the flour all at once 17 and stir vigorously with a whisk to form the roux 18.

At this point, gradually add the hot milk 19, continuing to stir to prevent lumps from forming 20. Bring to a boil and let the mixture thicken over medium heat until it reaches the right consistency 21.

After the dough has rested, take the dough and lightly flatten it on the work surface 22, then pass it through the pasta machine, starting from the widest setting to the last; you should obtain sheets about 1-2 mm thick 23. Cut the sheets into rectangles slightly smaller than the size of the baking pan you will use 34.

Blanch the sheets in salted water for a minute 25, then drain them in cold water to stop the cooking 26 and transfer them onto a cloth to dry 27.

You are ready to assemble the lasagna: take a 9x7 inch baking pan and spread some bechamel sauce on the bottom 28, then place a pasta sheet 29 and cover with more bechamel sauce 30.

Add the radicchio and speck mix, then sprinkle with grated Parmigiano Reggiano 31. Continue alternating layers this way until you use up all the ingredients, finishing with a layer of bechamel sauce, radicchio, and grated cheese. Bake in a preheated static oven at 350°F for about 30-35 minutes 32. Once golden on the surface, remove from the oven and let it rest for a few minutes. Your radicchio lasagna is ready to be served 33!