Cannelloni al radicchio

INGREDIENTS for 4 PEOPLE 400 g of flour, 3 eggs, 1 Kg of Treviso radicchio, 150 g Gruyere cheese, 100 g of fresh ham, 60 g Parmesan cheese, 1/2 l of milk, 100 g of butter and a clove of garlic, oil, salt and pepper.

Knead the flour with the eggs and a pinch of salt to prepare the dough.

Let then rest for a half-hour.

Roll out the dough with a rolling pin and cut into the lasagna about 10 cm to 6.

You can buy ready-made dough to make this dish, very elaborate but delicious.

Prepare a white sauce with the milk, 50 g of butter and a pinch of salt.

Wash and clean the radicchio, sbollentatelo and then cut it into small pieces.

In a pan heat the oil with the garlic and a knob of butter; When it starts to take color add the radicchio, a pinch of salt, a little pepper and cook over moderate heat for about 20 minutes.

Gruyere cheese cut into small pieces very small and also the ham.

Boil salted water, adding a tablespoon of oil to prevent pasta from sticking, dip lasagna, a little at a time and cook.

When they are cooked, drain, put them under cold water and stendetele on a kitchen towel.

Take a lasagna at a time, roll out a bit of bechamel, some bit of ham and Emmenthal cheese, radicchio and a generous sprinkling of grated Parmesan cheese.

Roll it up to form a cannelloni that adagerete on a buttered baking sheet.

Exhausted the cannelloni, lay on the surface the remaining bechamel sauce and grated cheese.

Do Browning in the oven already warm for about 30 minutes and then serve.