Hostaria del Rio
Ingredients and quantities

Quantities for 6 people:

  • 500g handmade fresh egg pasta
  • 100g butter
  • 250ml cream
  • 400g local red radicchio
  • 600g béchamel sauce
  • 200g grated Parmigiano Reggiano PDO cheese
  • 250g cured ham of Modena PDO
  • salt and peppers

 

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

Handmade and hand-rolled fresh pasta

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.



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