Catherine-wheels with red radicchio, cured ham of Modena PDO and béchamel sauce

Type of recipe: First courses

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Preparation method:

Roll the pasta using a rolling pin until thin. Cut into rectangles and cook quickly in plenty of boiling salted water. Drain the pasta and dry using a clean cloth. Place some béchamel sauce on each square, sprinkle with handfuls of grated cheese and red radicchio, previously cooked in a non-stick pan with some butter and fresh cream and chopped. Lastly, place a thin slice of cured ham of Modena PDO on top.
Roll the rectangles to form a long sausage shape and cut into rounds, each about 4cm thick.  
Place the “Catherine-wheels” thus obtained next to each other in the bottom of a buttered ovenproof dish and scatter small knobs of butter and Parmesan cheese on top.
Bake at 180°C for 30/40 minutes.

Preparation method:

Roll the pasta using a rolling pin until thin. Cut into rectangles and cook quickly in plenty of boiling salted water. Drain the pasta and dry using a clean cloth. Place some béchamel sauce on each square, sprinkle with handfuls of grated cheese and red radicchio, previously cooked in a non-stick pan with some butter and fresh cream and chopped. Lastly, place a thin slice of cured ham of Modena PDO on top.
Roll the rectangles to form a long sausage shape and cut into rounds, each about 4cm thick.  
Place the “Catherine-wheels” thus obtained next to each other in the bottom of a buttered ovenproof dish and scatter small knobs of butter and Parmesan cheese on top.
Bake at 180°C for 30/40 minutes.
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