Pancetta and Taleggio Lasagna with Treviso

Pancetta and Taleggio Lasagna with Treviso
Photo by Andrea Chu

Ingredients

  • 9 lasagna noodles (each 7 x 3 inches)
  • 2 cups celery hearts
  • 3 teaspoons fresh thyme
  • pinch ground white pepper
  • 2 cups whole milk
  • 3 tablespoons extra-virgin olive oil
  • Olive oil
  • + 10 more ingredients
    • ¼ cup unsalted butter
    • 1 2/3 cups onion
    • 12 ounces Taleggio cheese
    • ½ cup Parmesan cheese, freshly grated
    • 8 ounces pancetta (Italian bacon)
    • 1 clove garlic
    • Pinch of ground nutmeg
    • 1 pound Treviso radicchio or red endive
    • 2 ½ tablespoons all-purpose flour
    • 2 tablespoons coarse dry breadcrumbs (preferably from crustless Italian bread)

Heat oil in heavy large skillet over medium heat. Add pancetta, celery, and onion. Sauté until vegetables are soft but not brown, about 12 minutes. Transfer 1/2 cup sliced Treviso to small bowl and reserve for topping. Add remaining Treviso, 2 teaspoons thyme, and garlic to skillet. Toss until Tr...

View full recipe at Epicurious

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