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Autumn Chicory and Pear Lasagne | With Fine Gorgonzola
(0)
55 min
Under an hour
Gurkerl Küche
Eine raffinierte Herbst-Lasagne: Feinherber Chicorée und saftig-süße Birnen treffen auf cremigen Gorgonzola, samtige Béchamel und geröstete Walnüsse. Ein aromatisches Meisterwerk aus dem Backrohr!
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Wash the chicory, cut out the bitter core in a wedge shape, and cut the leaves into bite-sized strips. Wash, peel, core, and cut the pears into thin wedges.
Heat the olive oil in a wide pan. Gently sauté the chicory strips in it for 3–4 minutes until they wilt slightly. Season with a pinch of salt and pepper, then remove from the pan and set aside.
Preparing the béchamel sauce
Melt the butter in a saucepan. Stir in the plain flour and sauté gently, stirring constantly, for about 1 minute without browning.
Chef's tip
To prevent the walnuts on the lasagne from browning too quickly in the oven, optionally cover the dish loosely with baking paper for the first 20 minutes.
If you prefer an even bolder flavour, you can replace part of the chicory with red radicchio – this also adds a wonderful visual colour contrast!
Ingredients
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