{"id":2586,"date":"2013-02-28T14:29:50","date_gmt":"2013-02-28T13:29:50","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2586"},"modified":"2013-02-28T14:39:14","modified_gmt":"2013-02-28T13:39:14","slug":"lasagna-al-forno-with-radicchio-and-lamb","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2586","title":{"rendered":"lasagna al forno: with radicchio, taleggio and lamb – radicchio, taleggio und lamm"},"content":{"rendered":"

\"\"<\/a><\/p>\n

for sure this is not the prettiest food photo i ever shot, but this recipe is so gorgeous, that i decided to put my vanity aside and to post nevertheless\u00a0the lasanga al forno with radicchio and lamb.<\/p>\n

i am obsessed by dishes with the perfect harmony and this is one of the very good compositions, even though in the beginning i had some difficulties to imagine a dish where the main ingredient is radicchio. i really like the bitter flavor of vegetables like radicchio or endives, but don\u00b4t like if the entire dish tastes bitter at the end. but we harvested such a huge amount of radicchio that it was very attractive to cook a dish that needs a lot of them. so i took the risk and was rewarded.<\/p>\n

smooth, soft, tender, silky, aromatic and perfect for a day where you feel you should offer some comfort and coziness to you.<\/p>\n

lasagna sheets
\n600 g radicchio
\n2 onions
\nolive oil
\n60 ml white wine
\n250 g tallegio
\n150 g parmesan
\n300 g minced lamb
\n4 tbsp butter
\n4 tbsp flour
\n500 ml milk
\nsalt
\npepper
\nnutmeg
\none tsp butter extra<\/p>\n

roughly slice the radicchio in stripes. peel and chop the onions. heat some olive oil in a large frying pan and saut\u00e9 the onions until soft but not brown. deglaze the onions with the white wine and add the radicchio. simmer until the radicchio will wilt. this will take only 1-2 minutes. season with salt and pepper.<\/p>\n

heat some olive oil in another frying pan to roast gently the minced lamb. when turning brown, season with salt and pepper and set aside.<\/p>\n

cut the tallegio in 1-2 cm pieces. grate the parmesan.<\/p>\n

before preparing the b\u00e9chamel sauce, you can preheat the oven already to 200\u00b0 C. for the b\u00e9chamel, melt the butter in a saucepan. reduce heat to avoid that the butter gets brown. once melted, add the flour, whisk to combine and lightly saut\u00e9 the flour in the butter while continuously stirring. add the milk and continue to stir. bring to a boil to thicken the sauce. season with salt, pepper and nutmeg.<\/p>\n

now you are ready to layer all ingredients in an oven proof dish. start with some spoons of the b\u00e9chamel. cover with lasagna sheets. the next layer is one third of the saut\u00e9ed radicchio, one third of the roasted minced lamb and some spoons of b\u00e9chamel you sprinkle over, together with one third of the taleggio cheese. cover with lasagna sheets and repeat until you have three layers. the final layer are lasagna sheets, covered generously\u00a0with b\u00e9chamel sauce and the grated parmesan cheese. set some flakes of butter on top.<\/p>\n

bake in the preheated oven for 20-30 minutes until the lasagna turns golden.<\/p>\n

bon app\u00e9tit and enjoy with a good glass of red wine such as chianti classico, montepulciano or valpolicella.<\/p>\n

********************<\/p>\n

lasagnebl\u00e4tter
\n600 g radicchio
\n2 zwiebel
\noliven\u00f6l
\n60 ml wei\u00dfwein
\n250 g taleggio
\n150 g parmesan
\n300 g lammhack
\n4 el butter
\n4 el mehl
\n500 ml milch
\nsalz
\npfeffer
\nmuskat
\n1 el butter extra<\/p>\n

den radicchio grob in streifen schneiden. zwiebeln sch\u00e4len und w\u00fcrfeln. etwas oliven\u00f6l in einer gro\u00dfen pfanne erhitzen und die zwiebeln anschwitzen bis sie weich, jedoch noch nicht braun sind. die zwiebeln mit dem wei\u00dfwein abl\u00f6schen und den radicchio dazu geben. 1-2 minuten k\u00f6cheln bis der radicchio zusammen f\u00e4llt. mit salz und pfeffer w\u00fcrzen.<\/p>\n

eine weitere pfanne mit oliven\u00f6l erhitzen und das lammhack braten. wenn es beginnt braun zu werden, mit salz und pfeffer w\u00fcrzen und beiseite stellen.<\/p>\n

den taleggio in 1-2 cm gro\u00dfe w\u00fcrfel schneiden. den parmesan reiben.<\/p>\n

bevor es nun an die b\u00e9chamel sauce geht, kannst du den ofen auf 200\u00b0 C vorheizen. f\u00fcr die b\u00e9chamel zuerst die butter in einem topf schmelzen. eventuell die hitze reduzieren, damit die butter nicht braun wird. wenn die butter geschmolzen ist, das mehl einr\u00fchren und anschwitzen, w\u00e4hrenddessen immer weiter r\u00fchren. die milch dazu geben und weiter r\u00fchren. kurz aufkochen, damit sie sauce eindickt und dann mit salz, pfeffer und muskat abschmecken.<\/p>\n

nun ist es soweit alle zutaten in eine auflaufform zu schichten. auf den boden der form werden als erstes einige l\u00f6ffel b\u00e9chamel verteilt. die n\u00e4chste schicht ist ein drittel des radicchio, ein drittel des lammhacks und einige l\u00f6ffel b\u00e9chamel sowie ein drittel des teleggios. lasagneplatten darauf auslegen und das ganze wiederholen, bis alle zutaten aufgebraucht und drei schichten entstanden sind. den abschluss bildet eine schicht lasagneplatten mit reichlich b\u00e9chamel abgedeckt. darauf wird dann noch der geriebene parmesan verteilt. einige butterfl\u00f6ckchen auf der lasagne verteilen.<\/p>\n

im vorgeheizten ofen 20-30 minuten backen, bis die lasagne sch\u00f6n golden wird.<\/p>\n

guten appetit, am besten mit einem gutem glas rotwein, wie zum beispiel chianti classico, montepulciano oder valpolicella.<\/p>\n","protected":false},"excerpt":{"rendered":"

for sure this is not the prettiest food photo i ever shot, but this recipe is so gorgeous, that i decided to put my vanity aside and to post nevertheless\u00a0the lasanga al forno with radicchio and lamb.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[26,113],"class_list":["post-2586","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-pasta","tag-radicchio","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2586"}],"version-history":[{"count":33,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2586\/revisions"}],"predecessor-version":[{"id":2806,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2586\/revisions\/2806"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2586"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}