Gratin of Chioggia

Name: Gratin of Chioggia
Prep time: 7 min
Cook time: 48 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 heads Chioggia or Treviso radicchio halved lengthwise, or Verona radicchio cut into 2-inch-wide wedges; 2 tablespoons unsalted butter, plus butter to coat baking dish; 2 tablespoons flour; 1 1/2 cups milk; 1 teaspoon kosher salt, or to taste; Freshly ground black pepper to taste; 4 tablespoons freshly grated Parmesan cheese; 8 very thin slices of prosciutto

By Barbara Kafka

Updated Oct. 12, 2023

Total Time: 55 minutes
Prep Time: 7 minutes
Cook Time: 48 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

2heads Chioggia or Treviso radicchio halved lengthwise, or Verona radicchio cut into 2-inch-wide wedges
2tablespoons unsalted butter, plus butter to coat baking dish
2tablespoons flour
1½cups milk
1teaspoon kosher salt, or to taste
Freshly ground black pepper to taste
4tablespoons freshly grated Parmesan cheese
8very thin slices of prosciutto

Ingredient Substitution Guide

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Preparation

Step 1
If using Chioggia or Treviso radicchio, trim stalks to ½ inch.
Step 2
Fill a large, deep saute pan with salted water. Bring to a boil and immediately lower to a simmer. Place radicchio in water in a single layer. Cover with a clean tea towel. Cook in barely simmering water for 30 minutes.
Step 3
While radicchio is simmering, prepare a bechamel sauce. In a medium saucepan, melt 2 tablespoons butter. Stir in the flour. Cook over low heat 3 minutes, stirring constantly. Slowly whisk in the milk. Whisk over medium heat until boiling and cook 3 minutes longer. Stir in kosher salt and pepper. Remove from heat and stir in Parmesan cheese.
Step 4
Preheat oven to 350 degrees. Butter an 8-inch square oven dish.
Step 5
Drain radicchio. (Liquid may be saved for another use.) Wrap each section in a slice of prosciutto. Arrange in a single layer in buttered pan. Pour bechamel on top, smoothing sauce into corners of pan. Bake for 15 to 18 minutes or until bubbly.