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Pancetta and Taleggio Lasagna with Treviso Recipe

Pancetta and Taleggio Lasagna with Treviso Recipe

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Pancetta and Taleggio Lasagna with Treviso

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Ingredients

Count

Nutrition

3329

Calories

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Ingredients:

Serving

3 tbsp extra-virgin olive oil
8 oz thinly sliced pancetta ( italian bacon), chopped
2 cups thinly sliced celery hearts
1 2/3 cups chopped onion
1 lb treviso radicchio or red endive (4 medium heads), quartered lengthwise, cored, then cut on diagonal into thin strips (about 6 cups), divided
3 tsp chopped fresh thyme, divided
1 garlic clove, finely chopped
9 lasagna noodles (each 7 x 3 inches)
1/4 cup (1/2 stick) unsalted butter
2 1/2 tbsp all purpose flour
2 cups whole milk
pinch of ground nutmeg
pinch of ground white pepper
12 oz taleggio cheese,* rind removed
1/2 cup finely grated parmesan cheese, divided
2 tbsp coarse dry breadcrumbs ( preferably from crustless italian bread)
olive oil

Directions:

For filling and pasta: 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 Treviso wilts, about 3 minutes. Season filling with salt and pepper.
Cook lasagna noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain noodles. Arrange noodles in single layer on large sheet of plastic wrap; cover with second sheet to avoid drying. DO AHEAD: Filling and pasta can be made 2 hours ahead. Let stand at room temperature.
For sauce: Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk until roux is pale gold color, about 2 minutes. Gradually whisk in milk; add nutmeg and white pepper. Increase heat to medium and cook until sauce thickens and boils, whisking often, 2 to 3 minutes. Reduce heat to low. Add Taleggio cheese in 4 batches, whisking to melt before adding more, about 4 minutes. Season sauce to taste with salt and pepper.
Spoon 1/2 cup sauce into 13 x 9 x 2-inch glass baking dish; spread to cover bottom thinly. Arrange 3 noodles, crosswise and side by side, in dish; trim ends if necessary to fit. Transfer 3/4 cup filling to another small bowl and reserve for topping. Spoon half of remaining filling over noodles. Drizzle with 2/3 cup sauce; sprinkle with 1/4 cup Parmesan cheese. Repeat with noodles, filling, sauce, and Parmesan. Top with third layer of noodles; drizzle with 2/3 cup sauce. Spoon reserved 3/4 cup filling down center of lasagna lengthwise in 2-inch-wide strip. Drizzle strip with remaining sauce, then top with breadcrumbs. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F. Bake lasagna uncovered until heated through and sauce is bubbling, about 35 minutes. Remove from oven; let cool 15 minutes.
Toss reserved Treviso in small bowl with splash of olive oil and sprinkle of salt and pepper. Sprinkle over strip of filling. Sprinkle with remaining 1 teaspoon thyme.
* A semisoft cheese; available at some specialty foods stores and at Italian markets.
Per serving: 553.5 kcal calories, 58.2 % calories from fat, 35.8 g fat, 15.9 g saturated fat, 78.9 mg cholesterol, 35.0 g carbohydrates, 3.2 g dietary fiber, 6.4 total sugars, 31.8 net carbohydrates, 23.1 protein Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3328.84 Kcal (13937 kJ)
Calories from fat	2234.76 Kcal
		% Daily Value*
Total Fat	248.31g	382%
Cholesterol	574.69mg	192%
Sodium	9906.52mg	413%
Potassium	1962.29mg	42%
Total Carbs	120.08g	40%
Sugars	44.76g	179%
Dietary Fiber	21.87g	87%
Protein	158.46g	317%
Vitamin C	116.2mg	194%
Vitamin A	7.1mg	236%
Iron	1.7mg	10%
Calcium	3923.6mg	392%

Amount Per 100 g
Calories	135.71 Kcal (568 kJ)
Calories from fat	91.11 Kcal
		% Daily Value*
Total Fat	10.12g	382%
Cholesterol	23.43mg	192%
Sodium	403.86mg	413%
Potassium	80mg	42%
Total Carbs	4.9g	40%
Sugars	1.82g	179%
Dietary Fiber	0.89g	87%
Protein	6.46g	317%
Vitamin C	4.7mg	194%
Vitamin A	0.3mg	236%
Iron	0.1mg	10%
Calcium	160mg	392%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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