Little lasagnas of pane carasau with radicchio
Ingredients for 4 people:
2 heads of radicchio
8-10 sheets of pane carasau (Sardinian music-paper bread)
Extra virgin olive oil
1 clove of garlic
Salt and pepper
250 g of milk
25 g of butter
25 g of flour
First prepare the béchamel sauce: melt the butter, add the flour and stir. When the mixture starts to turn golden, trickle on the warm milk, stirring constantly.
Continue cooking and keep on stirring until the béchamel becomes dense and creamy. Add salt and keep the sauce to one side. Clean the radicchio and simmer it in a frying pan, adding it to the garlic that has been sautéed in oil. Add salt to taste and gently stew the radicchio, adding a little water if necessary.
Briefly moisten the pane carasau a sheet at a time, leave it to rest for a few seconds and then cut it into squares, all of the same size.
Now make up the little, individual portions of “lasagna”: place a square of pane carasau at the bottom, cover it with an abundant tablespoonful of radicchio and very little béchamel. Carry on in the same manner, forming at least four layers for each little lasagna.
Finish with a layer of pane carasau and cover with béchamel, to be cooked au gratin in the oven. For an even tastier dish, also add some grated Parmigiano cheese.
Cook in a pre-heated oven at 220 °C for about 15 minutes, turning on the grill for the last 3-4 minutes.