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.
The Recipes of the Caseificio Longo
Finely dice all the vegetables (courgettes, peppers and aubergines)...
Roast the pepper at 160°C for about 40 minutes. Leave it to cool and peel
Make the pasta using the flour and two eggs, kneading the dough for 10 minutes.
Make the creamed pumpkin, cutting it into cubes and gently frying it in a pan
Boil the potatoes in a pan, peel and mash, then leave to cool and mix with the
Gently fry the finely chopped onion. Toast the rice for a few minutes, stirring