Subscribe via RSS

Lasagna with radicchio and gorgonzola, for a winter taste – Italian Cuisine

They are a vegetarian version of the classic dish prepared with meat sauce and béchamel sauce. To try on these cold days

When it comes to lasagna you have to do it in a reverential tone, given what they represent for Italian cuisine. True comfort food, whose recipe is handed down from mother to daughter, are the dish par excellence that recalls the intimate and familiar atmosphere of home. There traditional version contemplates the use of meat sauce and béchamel sauce, but the variations can be even tastier, especially if based on vegetables and tasty cheeses, such as those radicchio and gorgonzola. Let's try to prepare them together.

Lasagna with radicchio and gorgonzola.

The home-made bechamel is better

Do not be overwhelmed by laziness, buying an industrial béchamel sauce. If you decide to get to work to prepare lasagna, that everything is but a simple and quick dish, do not spoil everything with a béchamel sauce in a tetra pack. Put in a saucepan 100 g of butter and immediately after 100 g of flour. Melt the butter, stirring with a whisk to avoid lumps. Add nutmeg and flush, 1 l of milk. Keep stirring until you see milk thicken. Switch off, add a pinch of salt and let it cool. You have prepared a béchamel in 5 minutes which will make your lasagna even better.

Gorgonzola, perfect also for those who do not tolerate lactose

Did you know, you lactose intolerant that gorgonzola can eat it? This cheese, thanks to the triple fermentation which is subjected to the milk needed to make it (lactic, with the yeasts and finally with the molds), is completely lactose free and is therefore recommended to all those who, while intolerant to this sugar, do not want to give up eating a good cheese.

The recipe for lasagna with radicchio and gorgonzola

Ingredients for 4 people: 500 g of lasagna dough, 500 g bechamel, 250 g sweet gorgonzola, 800 g red radicchio, 100 g shelled walnuts, grated parmesan, extra virgin olive oil, a knob of butter, salt and pepper.

Method: in a pan, brown the washed radicchio in a little oil and cut into strips. Add salt and keep aside. Grease a pan for lasagna and start to compose the recipe by placing a sheet of dough. Spread some radicchio leaves over it, the béchamel sauce ready and some pieces of gorgonzola. Add two tablespoons of coarsely chopped walnuts and then start over until you have finished all the ingredients. Finish with the béchamel sauce, a sprinkling of grated Parmesan and a few flakes of butter. Bake at 180 degrees for 30 minutes and then enjoy this dish full of taste.

In the tutorial some more suggestions to prepare the lasagna with radicchio and gorgonzola

Carpaccio of Umbrella Recipe with chestnuts and radicchio – Italian Cuisine

  • 250 g strips of shake for raw consumption
  • 4 shelled walnuts
  • 4 boiled chestnuts
  • a persimmon apple
  • a head of radicchio
  • a shallot
  • a fennel
  • raspberry vinegar
  • fennel
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the carpaccio of ombrina with chestnuts and radicchio, clean the shallot, cut it
in thin slices, marinate in 2 tablespoons of vinegar for 10 Wash and peel the radicchio; cut the fennel into thin slices, washed, persimmons and strips of umbrella. Compose the dishes, alternating the radicchio leaves and the slices of persimmon and fennel. Place the umbula on top and add the marinated shallot slices, a few sprigs of chopped fennel and pieces of walnuts and chestnuts. Season with a little oil, salt and pepper and serve immediately.

Filled donuts of Asiago, radicchio and Culatello di Zibello DOP – Italian Cuisine

A recipe that brings together some typical flavors of Italian cuisine around the sweet and delicate taste of Culatello di Zibello DOP.

Even Gabriele D'Annunzio talked about it in the distant '800, even if the first explicit and official citation of Culatello dates back to 1735, in a document of the Municipality of Parma. This renowned salami has its roots in the historical memory of peasant culture and its production and processing, handed down through generations, contains in itself the history of a land, the traditions of its people and the unique characteristics of the climate of the Bassa Parmense where the the right alternation of dry and humid periods allows its slow maturation, during which its unmistakable aromas and flavors develop that have made it famous in the world.

The Culatello di Zibello PDO is recognized for its characteristic pear shape and the uniform red color with intramuscular fat of white cut slices. A unique product for sweetness, flavor and softness on the palate.

To taste its characteristic flavor, enjoy it in purity but let yourself be tempted by this recipe, fragrant and delicate at the same time.

Preparation time: 50 minutes
Extra time: 2 hours and 10 minutes of leavening
People: 8


175 g flour plus a little
130 g of Asiago cheese
2 small eggs
60 g red radicchio
40 g soft butter
5 g brewer's yeast
8 slices of Culatello di Zibello DOP
Sesame seeds
peanut oil


Dissolve the yeast in 25 g of lukewarm water. Lightly beat the eggs.
Mix the flour with 30 grams of grated Asiago, the water with the yeast and the eggs, then add a pinch of salt, the butter and continue obtaining a soft paste; let it rise in a sealed bowl with the film, out of the fridge, for about 2 hours. Roll out the dough on a floured surface about 1 cm thick and make 8 discs with a pastry cutter (ø 7 cm); then, to obtain the donuts, cut each disk in the center with a smaller pasta cutter (ø 2-3 cm).
Place the donuts on a baking sheet lined with parchment paper, brush them with water, sprinkle with sesame seeds
and let them rise for another 10 minutes.
Fry the donuts in plenty of peanut oil for 2-3 minutes, turning them a couple of times until they are golden brown. Drain the donuts on kitchen paper, without salting them, then cut them in half horizontally and stuff them with Asiago slices, strips of radicchio and a slice of Culatello di Zibello DOP.