Lasagne Rivisitate al Radicchio e Taleggio (Italian Radicchio and Taleggio Lasagne)

3 hours ago
5 min read

Yield: 8 servings | Prep: 50 minutes | Cook: 50 minutes | Rest: 15 minutes | Total: about 1 hour 55 minutes

Story of the Dish

Radicchio and Taleggio bring together two powerful northern Italian identities. Radicchio contributes bitterness, freshness, and vegetal complexity; Taleggio brings buttery softness, aroma, and savory depth. The success of the pairing depends on balance. The radicchio is cooked over relatively high heat to remove excess water and create light caramelization, then deglazed with dry white wine for acidity. Most of the Taleggio is melted gently into the finished besciamella, forming a smooth sauce rather than greasy pockets of cheese. A smaller amount is reserved for the layers, and Parmigiano Reggiano is used more conservatively than in many lasagne because Taleggio already contributes salt and umami. The final dish should move between slightly bitter vegetable, creamy cheese, tender pasta, and a golden gratinated surface without any one component becoming exhausting.

This recipe follows a layered Italian baking method in which every component is cooked to the correct point before assembly. Besciamella is not an optional garnish: it is the controlled source of moisture that allows the pasta to finish cooking evenly while binding the filling and cheese. The aim is a lasagna that is rich enough to feel generous but precise enough to cut into a clean portion after resting.

Ingredients

For the Radicchio

3 lb Radicchio di Treviso or other firm Italian radicchio (1.36 kg)
2 tbsp extra virgin olive oil (30 ml)
2 tbsp unsalted butter (28 g)
2 medium shallots, thinly sliced
1/2 cup dry white wine (120 ml)
Fine sea salt and freshly ground black pepper

For the Besciamella

5 tbsp unsalted butter (70 g)
1/2 cup all-purpose flour (65 g)
4 cups whole milk (950 ml)
1/2 tsp fine sea salt, or as needed
1/8 tsp white pepper
Freshly grated nutmeg, used lightly
7 oz Taleggio (200 g), rind removed and diced

For Assembly

1 lb fresh lasagna sheets (450 g)
3 1/2 oz Taleggio (100 g), rind removed and finely diced
1 1/4 cups finely grated Parmigiano Reggiano (110 g)
1 tbsp unsalted butter (14 g)

Preparation

1. Prepare the Main Ingredient

Wash and dry the radicchio thoroughly, quarter the heads, remove only the hardest part of the core, and slice into strips about 1/2 inch (1.25 cm) wide. Surface water must be removed or the leaves will steam.

2. Build the Flavor Base

Heat olive oil and butter in a wide sauté pan, soften the shallots, then cook the radicchio in batches over medium-high heat for 3 to 4 minutes. Return all the radicchio to the pan, add the white wine, and reduce until no free liquid remains. Season lightly and cool on a tray.

3. Prepare the Besciamella

Prepare the besciamella and remove it from direct heat. Add 7 oz (200 g) Taleggio gradually and whisk until smooth and glossy. Do not boil the sauce after the cheese has melted. Taste before adjusting salt.

4. Prepare the Pasta and Pan

Blanch pasta if required. Heat the oven to 375°F (190°C), butter the dish, and layer pasta, sautéed radicchio, Taleggio besciamella, a few small pieces of reserved Taleggio, and a light sprinkle of Parmigiano. Repeat for 5 to 6 layers.

5. Assemble and Bake

Finish with pasta, Taleggio besciamella, and Parmigiano without exposed radicchio leaves. Bake 25 minutes covered and 15 to 20 minutes uncovered. Rest at least 15 minutes and serve warm rather than extremely hot.

Professional Technique

This lasagna depends on controlling bitterness, moisture, and fat. Radicchio's bitterness should be softened but not erased; it is part of the ingredient's identity. High heat creates light caramelization and drives off water, while white wine adds acidity. Taleggio requires a different approach because large quantities placed directly in the layers can melt unevenly and release fat. Incorporating most of it into besciamella creates a more stable emulsion and distributes its flavor evenly. The sauce should never boil hard after the cheese is added. Salt is adjusted only after tasting the cheese sauce. Parmigiano provides structure and surface browning, but too much would make an already savory preparation overly salty.

A professional lasagna also depends on proportion. Pasta, filling, besciamella, and aged cheese should repeat in thin layers rather than forming separate heavy blocks. The besciamella must be fluid before baking because it thickens again in the oven, and the final surface should be designed for browning without leaving delicate ingredients exposed to dry heat. Resting for at least 15 minutes is essential: during that time the starches absorb free moisture and the dairy proteins stabilize, which is what makes a neat slice possible without drying the interior.

Chef Tips

Use Radicchio di Treviso when available.
Dry the leaves thoroughly before cooking.
Work in batches and keep the pan hot.
Reduce the white wine almost completely.
Remove the Taleggio rind for a smoother sauce.
Melt Taleggio away from aggressive heat.
Season cautiously after the cheeses are added.
Avoid mozzarella and rest the lasagna before cutting.

Common Mistakes

Overcooking radicchio until it loses all structure.
Crowding the pan and steaming the leaves.
Leaving white wine or vegetable liquid in the pan.
Using too much Taleggio and making the lasagna greasy.
Boiling the Taleggio besciamella.
Putting radicchio on top where it can burn and intensify in bitterness.

Wine Pairing

Valpolicella Ripasso

Fresh red fruit and moderate structure can handle Taleggio while connecting with the bitter radicchio.

Franciacorta

Acidity and fine bubbles cleanse the palate after the rich cheese sauce.

Soave Classico DOC

A Veneto connection with minerality, freshness, and subtle almond character that suits radicchio.

Roero Arneis DOCG

Arneis offers enough body for Taleggio with floral freshness and a gentle almond finish.

Verdicchio dei Castelli di Jesi DOC

Savory acidity and herbal notes balance both the bitter leaves and creamy cheese.

Storage & Reheating

Allow leftovers to cool promptly, then refrigerate in an airtight container for up to 3 days. Reheat individual portions in a 350°F (175°C) oven for approximately 15 to 20 minutes, covered loosely with foil. Remove the foil during the final 5 minutes so the gratinated surface can recover. Avoid unnecessarily high reheating temperatures, which can dry the pasta or cause cheese sauces to separate. The assembled unbaked lasagna can be refrigerated for up to 24 hours. It can also be frozen, tightly wrapped, for up to 2 months; for the best texture, thaw overnight in the refrigerator before baking.