Pancetta and Taleggio Lasagna with Treviso Recipe | Epicurious.com
INGREDIENTS
•
3 tablespoons extra-virgin olive oil
•
8 ounces thinly sliced pancetta (Italian bacon), chopped
•
2 cups thinly sliced celery hearts
•
1 2/3 cups chopped onion
•
1 pound Treviso radicchio or red endive (4 medium heads), quartered lengthwise, cored, then cut on diagonal into thin strips (about 6 cups), divided
•
3 teaspoons 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 tablespoons all purpose flour
•
2 cups whole milk
•
Pinch of ground nutmeg
•
Pinch of ground white pepper
•
12 ounces Taleggio cheese,* rind removed, cheese cut into 1/2-inch cubes
•
1/2 cup finely grated Parmesan cheese, divided
•
2 tablespoons coarse dry breadcrumbs (preferably from crustless Italian bread)
•
Olive oil
Comments & Reviews
Just A Pinch Sweepstakes