Gratin of Chioggia
Updated Oct. 12, 2023
- Total Time
- 55 minutes
- Prep Time
- 7 minutes
- Cook Time
- 48 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
220 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 12 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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