Venetian Pasticcio

1. 1

   First rinse radiccio and pat dry, then cut with scissors in 2 inch long peices. Chop onion and add both to a saute pan and cook on medium for approx. 10 minutes until soft.

2. 2

   Next make the Bechamel sauce (or white sauce). Start by melting butter on low add the flour and whisk in the milk bit at a time. Add salt and pepper and nutmeg when thick consistency.

3. 3

   Next remove white sauce from fire and scoop out 2 cups for each layer.

4. 4

   Layer first a tiny bit of bechamel on the bottom of pan, then the noodle, top with bechamel, then radiccio to make 3 layers in pan.

5. 5

   End with some bechamel sauce on top.

6. 6

   Bake for 35 min. in oven on 360 degrees, until crispy on top. Last 5 minutes turn on broiler to crisp up top.

7. 7

   Serve with a nice red wine

8. 8

   and buon appetito.

* Per serving · 4 servings · Values may vary.