CON QUESTA RICETTA VORREI PARTECIPARE AL CONTEST DI ELEONORA !!! Sempre più spesso negli ultimi tempi mi capita di entrare in cucina, iniziare ad elencare mentalmente ingredienti, a sistemarli sulla tavola senza avere la più pallida idea di quale sarà il loro destino finale...avendo la sola consapevolezza che quelli voglio utilizzare!
E così è successo anche domenica mattina, mi giravo e rigiravo nel letto pensando a cosa preparare per pranzo, intanto, visto che io soffro di insonnia, un pò di sonnellino bello pieno di solito lo concentro nelle ultime ore mattutine, poi la domenica il pargolo si sofferma, to our great joy, in Latvia for an extra 'cuddly' by both parents, in other words not to wear for long ... they are made eleven ... yet no one knew what would be the lunch ... but I knew I made a fresh pasta using my new Atlas Marcato 150 (the construction of a small dream directly to my house thanks to the cooperation and generosity of this company ) that there would be the chestnut flour, radicchio, Taleggio, nuts ...
ROMBI chestnut gratin with Radicchio, Taleggio and WALNUTS! for the dough: 100 gr flour 00
100 gr chestnut flour MOLINO CHIAVAZZA
2 eggs 1 pinch of salt for seasoning
:
a head of radicchio
100 grams of a handful of taleggio
walnuts, coarsely chopped 1 \\ 2 onion
extra virgin olive oil salt pepper
Mix the two flours to form the fountain at the center of which to pay the two eggs and a pinch of salt, I have worked with a fork, mixing the flour with the eggs little by little, then are moved to use their hands, very gently I formed a ball that I left on the work surface to rest.
In the meantime, I cleaned the heads of chicory, I put Ages sliced \u200b\u200bonion in the oil and braise in a few minutes later I joined the leaves of radicchio with a few drops of water, dry on low heat I left everything.
I took the dough, I divided it in half and, following the instructions of the book I found in my box Atlas , I started to pass the first sheet with the number 1 several times and then, when it reached a regular feature, I started the next steps stopping at number 5 ... it was the dress rehearsal for the sheet of lasagna today :)... everything went well, the dough had to look good and the chestnut flour gave a particular scent and very inviting ...
... Not yet knowing well that give shape to my dough I started to refine the strips with the serrated wheel and I got the 'Romboni' puff pastry with chestnut, which I left for a few minutes on floured board and I then cooked in boiling water for 5 minutes jump ... this was the stage that made me more afraid, but the dough kept very well! Drain Romboni, I have paid into the pan with the radicchio braised, I whipped the whole thing and I laid in a baking dish a half of pasta in the middle I put the Taleggio chopped walnuts and some other half ... pasta, cheese and other nuts more ...
... and in the oven at 180 ° for gratin quarter of an hour ... 
... I can tell you that liked also to our friend who usually does not eat radish?? To be repeated absolutely ... perhaps as an alternative to traditional lasagna!
I wish you a very good day and thanks ever so much!!
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