Ingredients x 6/8 people:
3 round red radicchio
250g scamorza affumicata
600ml besciamelle
15 dry lasagna sheets
40g grated parmesan
EVO oil
salt & pepper to taste
Preparation
wash and slice the radicchio, put in a frying pan with some EVO oil and a pinch of salt, stir and cook for approx 10 minutes until tender and soft
Slice the scamorza with the potato peeler and set aside on a plate.
While the radicchio soften up, prepare the besciamella (50g butter, 50g white plain flour, 500ml whole milk, salt-pepper-nutmeg to taste).
Take a baking tray, pour some besciamella at the base and then start layering: lasagna sheet, then besciamella, then radicchio and last scamorza. repeat for 5 times and on the outer layer add the remaining besciamella on top and sprinkle with grated parmesan.
Preheat the oven at 180' fan, then cook for 40-45 minutes. When golden and crusty, take out and let is rest for 5-10 minutes before serving.
We paired the lasagne with 2009 Brunello di Montalcino. the tangy, intense flavours from radicchio need some strong yet smooth wine from Sangiovese grapes
