Baked late radicchio from Treviso.

DI Chiara Maci | 20 Nov 2018


An alternative and super tasty way to cook radicchio from Treviso.

A thin layer of béchamel, thin slices of melting cheese and walnuts.

A quick and very good recipe.

You should try it.



6 heads of late radicchio from Treviso

Extra virgin olive oil

1 onion

150/200g of cheese like fontina

For the béchamel:

500ml of whole milk

50g of butter

25g of flour


Shelled walnuts


– Wash the late radicchio from Treviso and dry it well.

– Chop the onion and put it in a pan with a little oil.

– Leave the radicchio whole and brown it lightly with the onion.

– Meanwhile prepare béchamel.

– Melt the butter into a saucepan, add the sifted flour an the milk, gradually.

– Season with nutmeg to taste and a with a pinch of salt. Keep stirring until you get a thick sauce.

– Then put the radicchio on a baking sheet, spread a thin layer of béchamel and the fontina cheese, cubed or sliced. Season with salt and pepper if necessary.

– Finish with the chopped walnuts and bake for 15 minutes at 190 degrees.

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