Today a lasagna with pumpkin, radicchio, nuts and taleggio. And’ lasagna un po’ particular, vegetarian and no bechamel. Instead of béchamel sauce I used a soft and rich pumpkin puree, and instead of the traditional sauce a radicchio sauce, mushrooms and walnuts. The whole is enriched by the creaminess of taleggio. A very light dish, without sacrificing taste of lasagna, especially if you use like I did the kind of lasagna thin that you buy at the supermarket, even if you can make them so thin even at home if you have a dough Sheeter. Of course, the dish lends itself to become vegan, the taste of vegetables is rich enough to support those still lasagna. Have a good day!
Ingredients for 4 people:
- a pack of very thin fresh Lasagna or you can prepare them at home by following the recipe for the egg pasta and clicking here on basics
- 500 grams of pumpkin Red
- a radicchio Dop
- 250 grams of mushrooms
- a leek
- an onion
- a fresh onion
- 60 grams of Walnut kernels
- enough chives
- parsley as required
- extra virgin olive oil as required
- salt and pepper
- 250 grams of taleggio Dop
- 100 grams of shredded PDO parmigiano Reggiano
- vegetable broth as required (You can replace it with two dice vegetables)
- 50 ml of cream
- 30 grams of butter
For pumpkin cream finely chop onion, put it in a saucepan and FRY until it turns Golden, then add the sliced leeks and Red pumpkin cut into small pieces, cover with vegetable broth and cook until the pumpkin won't be tender. Once cooked, pass the pumpkin to the mixer, Add the cream, season with salt, pepper and cook until creamy smooth and dense.
Add 50 grams of Parmesan cheese, stir and set aside. For the ragout of vegetables, Finely chop the onion, parsley, the chives, the spring onion, radicchio, and then chopped mushrooms. Place in a pan the onion and 6 tablespoons oil, Let it Saute and add the spring onion. Brown well and add the radicchio, mushrooms and herbs: season with salt and pepper and then jump over high heat for 5 minutes. Crispy mushrooms and radicchio must remain.
Preheat oven to 200 degrees static. Compose lasagna doling out a little’ pumpkin cream on the bottom of the Pan, then cover with the dough, then distribute the dough the ragà of vegetables, a handful of nuts, abundant taleggio and grated Parmesan cheese. Do this for all layers of lasagne ending with pumpkin cream. Distribute the cream of flakes of butter, a sprinkle of Parmesan cheese and pour a little’ vegetable stock to the 4 corners of the Pan.
Bake for 20 minutes and allow to cool for 10 minutes before serving lasagna, garnishing it with some walnut and some’ of fresh onion, thinly sliced.
THE PAIRING: And’ a recipe very rich, with various aromatic and gustatory profiles conferred by various ingredients: Taleggio Dop, porcini mushrooms, pumpkin. Don't we match a wine but a beer, coming from Sicily, in particular the country of Sinagra, in the province of Messina. Is being produced by young “Epic Brewery” (born in 2013) and named after the God of the winds “Aeolus“. And’ a craft beer clear, style Pale Ale, light and floral scents, with good contrast of bitter hops and malts given. Combined with this dish, on one side, softens the sweetness of pumpkin; on the other, invokes the bitter tones typical of Taleggio cheese and radicchio, without covering the characteristic taste of porcini mushrooms.