Gratin of Chioggia

• 2 heads Chioggia or Treviso radicchio halved lengthwise, or Verona radicchio cut into 2-inch-wide wedges
• 2 tablespoons unsalted butter, plus butter to coat baking dish
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon kosher salt, or to taste
• Freshly ground black pepper to taste
• 4 tablespoons freshly grated Parmesan cheese
• 8 very thin slices of prosciutto

1. If using Chioggia or Treviso radicchio, trim stalks to 1/2 inch.
2. Fill a large, deep saute pan with salted water.
3. Bring to a boil and immediately lower to a simmer.
4. Place radicchio in water in a single layer.
5. Cover with a clean tea towel.
6. Cook in barely simmering water for 30 minutes.
7. While radicchio is simmering, prepare a bechamel sauce.
8. In a medium saucepan, melt 2 tablespoons butter.
9. Stir in the flour.
10. Cook over low heat 3 minutes, stirring constantly.
11. Slowly whisk in the milk.
12. Whisk over medium heat until boiling and cook 3 minutes longer.
13. Stir in kosher salt and pepper.
14. Remove from heat and stir in Parmesan cheese.
15. Preheat oven to 350 degrees.
16. Butter an 8-inch square oven dish.
17. Drain radicchio.
18. (Liquid may be saved for another use.)
19. Wrap each section in a slice of prosciutto.
20. Arrange in a single layer in buttered pan.
21. Pour bechamel on top, smoothing sauce into corners of pan.
22. Bake for 15 to 18 minutes or until bubbly.

treviso radicchio, unsalted butter, flour, milk, kosher salt, freshly ground black pepper, parmesan cheese

Taken from cooking.nytimes.com/recipes/1176 (may not work)