Lasagna with speck ham, chestnuts cream and walnuts
First courses
Lasagna with speck ham, chestnuts cream and walnuts
  • Prep. time
    50 Min.
  • Skills
  • 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!
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