Lasagna with speck ham, chestnuts cream and walnuts

< Back to recipes

First courses

Prep. time

50 Min.
Skills

Medium
Recipe for

4 people

Ingredients for 4 people

250 gr. Divella thin egg lasagna
grated Grana Padano cheese 50 g
bacon 300 g
Chestnuts 1 kg
Whole milk 500 ml
nutmeg to taste
salt to taste
pepper to taste
walnuts 10 shelled and chopped

Made with

Fresh Pasta and Ready-Made Pastry

Fresh Egg Lasagna

This is the period of chestnuts! Let's prepare with us this recipe.

1° Step

Let start by cooking chestnuts: rinse and place them in a pan, cover with water and boil for about 40 minutes. At the meantime, cut the speck into thin strips, peel the shallot and finely chop it. In a pan, allow the chopped shallot to wither with a drizzle of olive oil for 10 minutes, then add pepper, salt.

2° Step

When cooked, turn off the heat and let it cool, meanwhile the chestnuts will be ready: drain, peel with a paring knife and collect the pulp in a bowl, then pass it through the vegetable mill. In a pan put the milk, flavored with nutmeg; bring it to a boil, then add the chestnut purée and continue cooking for 6-7 minutes continuing to stir until the cream has thickened.

3° Step

It's the right moment to compose the lasagna: take a baking dish 20x30 cm, spread a layer of chestnut cream on the bottom, take other disks of lasagna and place three on the bottom, then continue with another layer of cream, then season with radicchio and speck . Now, lay on 4 lasagna disks and pour over the chestnut cream, speck, chopped walnuts and a little Grana Padano cheese grain. Finish with a last layer of lasagne and season as before, adding just a sprinkling of parmesan and chopped walnuts. Cook the pre-heated oven-baked lasagne at 220 ° for 20 minutes and leave to cool down when cooked.

Enjoy your meal!