Pasticcio di Radicchio

500g/ 1lb Radicchio rosso di Treviso
Olive oil
1000ml bechamel
1 clove of garlic
Salt & Pepper
Grana Padano
300g Asiago
Lasagne sheets

The first step is wash the radicchio very well and cut in little strips. In a frying pan, sauté the radicchio with olive oil and the clove of garlic. Leave the clove of garlic until turns brown, then discard. Leave the cooked radicchio in a colander because is better when the radicchio is not wet. Make your bechamel sauce.
Making the pasticcio: Add a little bit of bechamel in a lasagna baking tray. The sequence is: Bechamel+Pasta+Radicchio+Cheese+Pasta+Radicchio+Bechamel+Cheese+Pasta...

Curiosity about radicchio... If you like the non bitter radicchio, choose the young ones, the young ones are usually smaller and softer leafs.
Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!