RomanItalian
Lasagna alla Romana
by Cucina con Ruben · 548K subscribers on YouTube
A Roman-style lasagna with cicoria (chicory), pecorino, and a béchamel sauce enriched with pecorino instead of nutmeg, layered with lasagna sheets and hand-torn mozzarella, then baked until crispy.
- Difficulty
- medium
Ingredients
7 items- Chicoryblanched and squeezed dry
- Salta pinch
- Butterfor the béchamel
- Flourfor the béchamel
- Pecorino Romanofor the béchamel and layering
- Sfoglie di Lasagna Pronteready-to-bake lasagna sheets
- Mozzarellahand-torn into pieces
Method
- Blanch and squeeze the chicory dry, then season with a pinch of salt.
- Make the béchamel: melt butter, add flour, then stir in pecorino cheese instead of nutmeg.
- Layer in a baking dish: spread béchamel on the bottom, add lasagna sheets, then chicory, hand-torn mozzarella, and more pecorino. Repeat for 4 layers or as desired.
- Finish with a layer of chicory on top. Bake at 180°C for 30 minutes, then grill briefly if needed.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
