300 g/11 oz plain flour, preferably Italian type 00. plus extra for dusting
3 eggs, lightly beaten salt
For the sauce 3 tablespoons double cream
300g/11 oz radicchio, cut into strips 25 g/1 oz butter, plus extra for greasing salt and pepper


1.Make the pasta with the quantities specified. Heat the cream in a pan over a low heat, stir in the radicchio, add the butter and cook until the radicchio is soft.
2.Stir in the bechamel sauce and season with salt and pepper to taste. Preheat the oven to 150°C/300°F/Gas Mark 2. Grease an ovenproof dish with butter. Cook the lasagne, a few at a time, in a large pan of salted, boiling water, for 6-7 minutes until al Dente, drain and place on a damp tea towel to cool.
3.Place a layer of lasagne on the base of the prepared dish and top with a layer of radicchio sauce. Continue making alternate layers until all the mererents are used, ending with a layer of radicchio sauce. Bake for 30 minutes, then serve.

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