Baked Lasagna with Italian chicory “radicchio di Treviso” and Speck

After years of cooking and trying new recipes, I thought that it would be nice to make something special for lunch for the whole family and so last Sunday I decided to prepare this dish using a very special vegetable native to the Veneto region called “Radicchio di Treviso” – Italian chicory and the famous smoked meat “Speck” native to the northern part of Italy, specifically, the region of Alto Adige. I think it’s not really about the cooking and experimenting recipes, but in the thought of preparing something good for someone else. Have a pleasant day to all!

1. Saute Speck strips with slices of 1/2 shallot

2. Add “radicchio” cut in small pieces

3. Cook for 10 minutes over medium heat

4. Add salt and pepper

5. Cook for another 5 minutes

6. Prepare the Bechamel sauce and start preparing the layers: Bechamel – lasagna- cooked radicchio – Bechamel sauce – grated Parmesan cheese.

7. After every layer…

8. The last layer will be: lasagna- Bechamel- grated cheese

9. Bake at 180°C for 25 – 30 minutes.

10. Serve hot

Always check if you are allergic to one or more ingredients. As fo me and my family, it was a truly flavorful lunch. Oh! I think next time I will make lasagna with spinach and ricotta cheese 😊🤔