Radicchio.

- Wilted Radicchio with Shallots | Award-Winning Paleo Recipes | Nom Nom Paleo®:
Radicchio is a leaf chicory.
Radicchios are named after the towns in the Veneto region of northern Italy where most are grown.
All radicchios are late-season winter vegetables.
Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings.
Even more often they cook radicchio.

Recipe:
Yield: 2 servings.

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.
Bring to a boil and immediately lower to a simmer.
Place radicchio in water in a single layer.
Cover with a clean tea towel.
Cook in barely simmering water for 30 minutes.

3. While radicchio is simmering, prepare a bechamel sauce.
In a medium saucepan, melt 2 tablespoons butter.
Stir in the flour.
Cook over low heat 3 minutes, stirring constantly.
Slowly whisk in the milk.
Whisk over medium heat until boiling and cook 3 minutes longer.
Stir in kosher salt and pepper.
Remove from heat and stir in Parmesan cheese.

4. Preheat oven to 176C. Butter an 8-inch square oven dish.

5. Drain radicchio. (Liquid may be saved for another use.)
Wrap each section in a slice of prosciutto.
Arrange in a single layer in buttered pan.
Pour bechamel on top, smoothing sauce into corners of pan.
Bake for 15 to 18 minutes or until bubbly.

OR:
- Bacon and Radicchio Risotto | David Lebovitz:
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