Grated radicchio-and-speck lasagnette
This recipe shows in a uniquely tasteful way how well Alpine and Mediterranean influences harmonize on the plate.
- Persons: 4
- 4 sheets of dough approx. 20 x 20 cm
- 40 g butter
- 40 g flour
- 500 ml milk
- 250 g radicchio
- 5 ml white wine vinegar
- 120 g Speck Alto Adige PGI
- 80 g shaved Stilfser cheese
- chives as a garnish
Sauté the strips of speck and radicchio in butter. Add white wine vinegar, dust with flour, and then pour in the milk. Let simmer for approx. 10 minutes and season with salt and nutmeg. Fill the cooked sheets of dough with the béchamel sauce and shaved cheese and bake for approx. 40 min at 180 °C.
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