Braided lasagna with radicchio, taleggio and speck

• 300 g of 00 flour
• 3 eggs for the pasta

INGREDIENTS (for the filling)

• 600 g of red radicchio
• 1 shallot
• 2 tablespoons extra virgin olive oil
• 200 g of taleggio cheese
• 50 g grated parmesan cheese
• 70 g of speck
• 100 ml of whole milk
• To garnish
• 20 g grated parmesan cheese
• 20 g of melted butter
• coarse salt for the pasta
• butter for the baking dish

• Prepare the dough by kneading the flour with the eggs for about 10 minutes. Wrap in cling film and let rest for half an hour.
• While it rests, wash the radicchio, remove the white part and use only the red leaves, cutting them into strips. In a pan, heat two tablespoons of oil with the finely sliced ​​shallot. Add the radicchio and cover, leaving to stew for 5 minutes. Wilt the speck cut into strips in a pan without seasoning, then blend it roughly together with the radicchio. In a saucepan, melt the taleggio cut into pieces, adding the milk and mix until you obtain a cream. Let it cool and in the meantime roll out the fresh pasta, with the pasta machine or with a rolling pin. Cut out rectangles, adjusting based on the baking dish you will use. Instead, cut a part of the pasta into strips, to obtain about thirty, needed for the braiding. Cook the pasta in boiling salted water and drain it with a slotted spoon as soon as it comes to the surface, then plunge it into a bowl of cold water to stop the cooking. Let dry on a clean tea towel before using.
• Butter the pan, spread a little cream cheese on the bottom and then continue with a rectangle of fresh pasta, the radicchio and speck, the parmesan and more cream cheese. Start again with the fresh pasta and continue in the same way until the fourth or fifth layer. The last layer must be the braided one: prepare it by placing the horizontal strips and the first vertical one on the left on a surface. Now lift the horizontal strips alternately (that is, one every other), place a vertical strip and lower the horizontal ones you had lifted. Start again by lifting the horizontal strips that you had not lifted before, always alternately, and place another vertical strip, lower the horizontal ones again and continue like this until the end. Using a spatula, place your pasta grid on top of the lasagna. Brush with melted butter and sprinkle with parmesan. Bake at 200 °C for 10 minutes to gratinate. Serve piping hot.