Lasagna with Radicchio, Chestnut Cream, and Speck
Category: Main Courses
Servings: 6
This innovative twist on traditional lasagna combines the rich flavors of radicchio, chestnut cream, and speck, creating a delightful contrast of creamy textures and savory taste. A perfect dish for cozy dinners and holiday celebrations, this lasagna is sure to impress your guests with its distinctive combination of ingredients.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Thin Egg Lasagna Sheets | 250g |
| Grana Padano DOP (grated) | 50g |
| Speck (sliced) | 300g |
| Chestnuts (fresh or pre-cooked) | 1kg |
| Whole Milk | 500ml |
| Nutmeg (freshly grated) | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Radicchio (chicory) | 800g |
| Shallots | 80g |
| White Wine | 30ml |
Instructions:
Step 1: Preparing the Chestnuts
Start by preparing the chestnuts. Rinse them thoroughly, then place them in a saucepan. Cover them with water and bring to a boil. Once boiling, reduce the heat and simmer for about 30-40 minutes until the chestnuts are tender. Drain them and let them cool slightly. Once cooled, peel the chestnuts, removing the outer shell and the thin inner skin, and place the flesh in a bowl.
Step 2: Preparing the Radicchio
While the chestnuts are cooking, prepare the radicchio. Remove any tough stems, rinse the leaves, and slice them into 1 cm wide strips.
Step 3: Sautéing the Shallots and Radicchio
Peel and finely chop the shallots. In a large pan, heat a drizzle of olive oil and sauté the shallots over medium heat for 10 minutes, until they soften and become translucent. Add the sliced radicchio to the pan, season with salt and pepper, and cook for an additional 5-7 minutes. Once the radicchio has wilted, deglaze the pan with the white wine and cook for another minute to allow the alcohol to evaporate. Set the mixture aside.
Step 4: Making the Chestnut Cream
Now, prepare the chestnut cream. Pass the cooked chestnuts through a food mill or potato ricer to create a smooth puree. In a saucepan, heat the whole milk and grate in the nutmeg. Add the chestnut puree to the milk, stirring continuously until the mixture is smooth and heated through. Season with salt and pepper to taste.
Step 5: Assembling the Lasagna
Now that all the components are ready, it’s time to assemble the lasagna. Preheat your oven to 220°C (430°F) if using a static oven, or 200°C (390°F) if using a convection oven.
Take a 20×30 cm baking dish and spread a thin layer of chestnut cream at the bottom. Place three sheets of lasagna on top, followed by another layer of chestnut cream and a portion of the sautéed radicchio mixture. Repeat the layers, placing four more lasagna sheets in the opposite direction of the first layer. On top of this, spread more chestnut cream, then add a generous portion of the radicchio and top with slices of speck.
Finish off the lasagna by adding a final layer of four lasagna sheets, followed by another layer of chestnut cream, radicchio, and speck. Sprinkle the grated Grana Padano cheese evenly over the top layer to finish.
Step 6: Baking the Lasagna
Place the assembled lasagna in the preheated oven and bake for 20 minutes (or 10 minutes if using a convection oven). For a crispy top, switch the oven to grill mode during the last couple of minutes to get a golden-brown finish.
Step 7: Serving
Once the lasagna is baked, remove it from the oven and let it rest for a few minutes before slicing. Serve hot, and enjoy the combination of savory speck, creamy chestnut filling, and the slightly bitter notes of radicchio. This dish pairs beautifully with a light white wine or a crisp salad.
Nutritional Information (Per serving, approx.):
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Carbohydrates | 50g |
| Protein | 25g |
| Fat | 30g |
| Saturated Fat | 10g |
| Fiber | 5g |
| Sugars | 10g |
| Sodium | 650mg |
Tips:
-
Chestnuts: If fresh chestnuts are not available, you can use pre-cooked and vacuum-packed chestnuts to save time. Ensure that they are properly peeled before use.
-
Speck: Speck is a flavorful, cured meat that adds a smoky touch to this dish. If unavailable, substitute with prosciutto or pancetta for a similar flavor profile.
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Radicchio Substitution: If you find the bitterness of radicchio too intense, you can substitute it with spinach or Swiss chard for a milder flavor.
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Grana Padano vs. Parmesan: Grana Padano has a softer, creamier texture compared to Parmesan, but you can substitute Parmesan if preferred for a sharper, more pronounced flavor.
This lasagna with radicchio, chestnut cream, and speck is a luxurious, flavor-packed meal perfect for fall and winter seasons. The combination of the earthy chestnuts, the slight bitterness of the radicchio, and the savory speck create a harmonious balance that will surely delight your taste buds.
