Name: Guinea hen and radicchio lasagnas (Trattoria Via Vai, Ripalta Cremasca (Cremona))
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 60 g grated Parmigiano Reggiano cheese; 2 thyme sprigs; 50 g grated Parmigiano Reggiano cheese; 130 ml Marsala; 2 tbsps sultanas; 4 tbsps extra-virgin olive oil; salt and pepper; a few spoonfuls of beef or chicken broth (if necessary); 4 eggs; 2 tbsps pine nuts; 400 g plain flour; extra-virgin olive oil; 50 g butter; 1 carrot; 1 rosemary sprig; 1 celery stalk; 1 guinea hen, prepared for cooking; 200 g béchamel; salt; 2 heads of Trevigiano radicchio; 1 onion; butter

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

For the filling

2 tbsps sultanas
1 guinea hen, prepared for cooking
1 celery stalk

Method

Soak the sultanas in warm water. Cut the guinea hen into pieces. Finely chop the celery, carrot, rosemary and leaves from 1 thyme sprig. Heat the oil in a large saucepan and sauté the vegetables and herbs. Add the guinea hen and brown on all sides, then add salt and Marsala. Drain the sultanas, squeeze out excess liquid and add them to the pan. Add the pine nuts. Cover and cook for around 40 mi