Pizza Today - December 2016 - 52

Radicchio, Mushroom and
Three-Cheese Lasagne
Yield: Six servings
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1½ pounds radicchio, washed, finely
chopped
2½ pounds white mushrooms, finely
chopped
½ stick unsalted butter
4 tablespoons flour
2½ cups milk
1 cup flat-leaf parsley, washed, dried,
finely chopped
½ pound smoked mozzarella, shredded
¼ pound Asiago, shredded
½ cup grated Parmesan
9 sheets (7x3½) no-boil lasagne pasta

Chicken Parm
1½ cups of plain breadcrumbs
½ cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon black pepper
¼ cup olive oil (more if needed)
6 boneless, skinless chicken breasts,
lightly pounded
Grated Parmesan cheese
Warm marinara or pizza sauce
Shredded mozzarella cheese
Combine the breadcrumbs and the cheese
in a small bowl. Combine the eggs and black
pepper in a second bowl.
In a large sauté pan warm the olive oil for
5 2 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 6

1 minute over medium-high heat.
One by one, dip each chicken breast in the
eggs, then in the breadcrumbs, shaking off
any excess. Fry the breasts (in batches), turning them once or twice, until they are golden
on both sides (about 4 minutes on each side).
Set aside to drain. Store at room temperature
for immediate use, or in the cooler, wrapped,
for later use.
To order, place a small amount of warm
sauce in a small skillet. Add the chicken
breast. More sauce over the breast, followed
by a sprinkle of grated Parmesan, followed by
shredded mozzarella (2-3 ounces of cheese
for each breast). Put the skillet under the
broiler until the cheese is melted and lightly
browned. Serve.

In a large sauté pan, warm the olive oil
over medium-high heat for 2 minutes. Add
the garlic and cook until it softens slightly.
Add the radicchio and sauté, stirring, until
it wilts. Add the mushrooms. Add salt and
pepper, to taste. Sauté until the liquid from
the mushrooms is evaporated. Set aside.
In a heavy saucepan, melt the butter
over low heat. Whisk in the flour until
smooth, about 3 minutes. Whisk in the
milk in a steady stream. Add salt and pepper, to taste. Whisk the sauce until it starts
to thicken, about 5 minutes. Set aside.
In a mixing bowl, combine the smoked
mozzarella and Asiago, reserving ½ cup for
the topping.
Spread a thin layer of the white sauce
in a pan that measures 13x9x2. Lay in
three sheets of the pasta. Lay in half of the
mushroom/radicchio mixture, then three
more pasta sheets. Spread a little less
than ½ of the white sauce over the pasta,
followed by a little less than ½ of the
remaining mushroom mixture and a little
less than ½ of the mixed cheeses. Repeat
to make another layer, beginning and ending with pasta. Spread remaining white
sauce over the top layer of pasta, followed
by remaining mushroom mixture. Sprinkle
on the reserved ½ cup of cheese. Sprinkle
on grated Parmesan cheese.
Cover the dish tightly with aluminum
foil. Bake in a preheated 375 F oven for 35
minutes. Remove foil and bake an
additional 10 minutes. Allow to rest before
cutting and serving.

PHOTO BY JOSH KEOWN

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Pizza Today - December 2016

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