Steps to make lasagna with radicchio and speck

• To prepare the lasagna with radicchio and speck, first clean the round red radicchio well, removing the base which is the hard part, wash it well under running water, and cut it into strips not too thin. Clean and chop a large shallot, place it in a non-stick pan with some extra virgin olive oil and let it sauté for a moment, then add the radicchio, season with salt and pepper to taste, let it cook for a couple of minutes then glaze with red wine over high heat and let it evaporate. Continue cooking for another 6 minutes, not too long because radicchio cooks quickly. Then turn off the heat and let it cool.

  

• Meanwhile, as the radicchio is cooking, you can cut the sliced speck into thin strips to use later. Now prepare the béchamel. Melt the butter in a pot, then add the all-purpose flour and mix using a whisk until you have a smooth and homogeneous consistency. You can then add the whole milk gradually while continuing to mix. Season the béchamel with salt and nutmeg and let it thicken; it should not be too liquid nor too dense. It will cook in about 8 minutes.

• Take a rectangular baking dish and pour béchamel on the bottom. Now start preparing the first layer of pasta, spread béchamel over it, add the radicchio, speck, and cubes of Asiago cheese, and a sprinkle of grated Grana Padano. Then make the second layer and so on until you use all the ingredients. To finish, add a layer of béchamel, pieces of speck and Asiago, and a sprinkle of grated Grana.

• Preheat the static oven to 392°F and bake the lasagna for about 30 minutes. Then turn on the grill mode for a couple of minutes to form a nice crispy crust. Let them cool for at least 5 minutes before serving! Delicious!