Here is my recipe for Gratinated Trevigiana with Béchamel and Gorgonzola. Vegetables are very healthy, especially when steamed and cooked lightly. However, I prefer to cook them with a lot of flavor. Especially trevigiana, with its bitter taste, is not everyone’s favorite, but prepared with a delicious béchamel sauce flavored with gorgonzola, it becomes irresistible!
Recipe from 12/10/2017 updated
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More recipes with trevigiana below
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 heads radicchio (trevigiano)
- 4.2 oz gorgonzola
- 4.6 oz speck (8 thin slices)
- 1.4 oz Parmigiano Reggiano DOP
- 1.4 tbsp extra virgin olive oil
- 1 cup whole milk
- 0.7 oz butter
- 0.7 oz flour
- 0.07 oz fine salt
- 1 pinch nutmeg
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Saucepan
- Casserole
- Baking Dish
- Whisk
Steps
Pour the milk into a saucepan and bring to just below boiling. In the meantime, melt the butter in a small pot over low heat, and as soon as it melts and foams (allowing the water to evaporate), remove from the heat and add the flour all at once, stirring quickly with the whisk to avoid lumps. Return to the heat and continue cooking until the roux becomes golden. Pour the roux into the boiling milk, stirring constantly with the whisk until the sauce thickens and starts to boil. Keep on the heat for 5 minutes, stirring continuously. Salt and grate nutmeg to taste. Add 100 g of gorgonzola and set aside 20 g.
Wash the trevigiana thoroughly without detaching the leaves. If you leave them soaking for 10 minutes, they will lose the typical bitterness of this vegetable. Cut each head in half and pre-cook in a hot pan with a little oil. Salt and let wilt for 10 minutes over low heat with the lid on. Grease a 8.6 x 5.9-inch baking dish with oil and make a layer of vegetables. Cover with the gorgonzola béchamel and 4 slices of speck. Add the remaining trevigiana, speck, and finish with béchamel, remaining gorgonzola in pieces, and grated parmesan. Bake in a hot oven at 392 degrees for 30 minutes. For the last 5 minutes, place under the grill. Wait 10 minutes before serving the Gratinated Trevigiana with Béchamel and Gorgonzola.
