Lasagnetta with Chioggia Radicchio and Tuna
Ingredients: Ingredients for 2 servings: 1 radicchio of about 200 gr, 1 can of tuna of 160 gr (or 2 of 80) oil, salt, about 1 teaspoon of leek or chopped onion (optional) For the dough: 100 gr of 00 flour, 1 egg, salt
To create a delicious and refined dish, we start by finely chopping the radicchio, a vegetable with a slightly bitter taste that will add a pleasant contrast to our dish. In a bowl, we mix the radicchio with the leek or onion, adding a pinch of salt to enhance the flavors. Then, we transfer the mixture to a pan, covering it with a lid and setting the heat to low. This steaming process will allow the vegetables to release their juices and cook evenly, becoming soft and flavorful. When we notice that the water has significantly reduced, it is time to add a small amount of water and let the ingredients continue cooking without the lid, so that the flavors concentrate. It is essential for the radicchio and leek to soften completely to achieve a pleasant texture.
Once the vegetables are ready, we add the olive oil and canned tuna, mixing well to combine the flavors. This mixture will form the delicious base of our dish. Meanwhile, we can prepare the dough for the lasagnette sheets. We pour the flour onto a work surface, forming a mound, and in the center, we make a well where we crack the egg. We add a pinch of salt and begin to beat the egg with a fork, gradually incorporating the flour from around. We continue mixing until all the flour is absorbed and the dough becomes homogeneous.
The next step is to knead the dough by hand until we achieve a smooth and elastic composition. If necessary, we can add a little flour to the surface to prevent sticking. Once the dough has been kneaded properly, we roll it out with a rolling pin until it reaches a thickness of about 1 mm, so that we can see our fingertips through it. Using a wavy wheel or a knife, we cut the dough into squares.
In a large pot, we put salted water and a little oil and bring it to a boil. When the water is boiling, we reduce the heat to the minimum and add the squares of dough, being careful not to overcrowd them. We let them boil for 30 seconds, then remove them with a slotted spoon and immediately transfer them to a bowl of cold water to stop the cooking. After they have cooled, we place them on a linen or cotton towel to drain excess water.
To assemble the lasagnette, we start by placing a little radicchio and tuna sauce on the bottom of each plate, followed by a sheet of dough, then another layer of sauce. We continue this process, alternating layers, making sure that the less attractive sheets are placed at the bottom. At the end, we can add a drizzle of extra virgin olive oil on top of our dish. The lasagnette are now ready to be served, each plate representing a perfect combination of flavors and textures. They will bring a touch of refinement and flavor to your table, delighting both the eye and the taste buds. Enjoy your meal!
