Soften the finely sliced onion with some oil and the prosciutto cut into julienne strips Add the radicchio cut into fine strips and cook for a few minutes, stirring frequently to prevent the formation of liquid.

Toss. Scald the pasta in plenty of boiling salted water, to which you have added a spoon of oil. Cool the pasta sheets under the cold water tap and spread them out on a large tray lined with ovenproof paper.

Grease a Pyrex dish with butter, pour bechamel into the bottom and cover with 4-5 layers of pasta, alternating with stewed radicchio, bechamel, slices of Paglierina and a few chopped hazelnuts. 

Complete with bechamel sprinkled with Parmesan cheese and butter. Bake in a preheated oven at 190 °C for 25-30 minutes.