2 "eggs" Fresh Egg Pasta 2 tablespoons COLAVITA Extra Virgin Olive Oil 2 leeks, white part only, cleaned, sliced thin 1 1/2 pounds radicchio, cored and cut into 1/2 inch shreds 1 1/2 recipes Bechamel Sauce (3 cups) Kosher salt Freshly ground black pepper 1 cup grated Parmesan cheese, plus more for passing
1. Heat a large pot of generously salted water to boiling over high heat. Make the pasta dough and divide into sixths. Roll out the pasta pieces on the next to thinnest setting on a pasta machine. Cut the pasta sheets in half crosswise. Slip the pasta into the boiling water one at a time. Boil, stirring gently to separate, until tender but still firm, about 1 minute. Turn the pasta into a colander and drain thoroughly. Transfer the cooked pasta to a lightly oiled tray or baking pan and cover with a damp towel. 2. Heat the olive oil in a large skillet over medium heat. Add the leeks and saute until wilted, about 3 minutes. Stir in the radicchio a handful at a time, waiting for each addition to wilt before adding the next. Increase the heat to medium-high and saute, stirring, until tender, about 5 minutes. 3. Stir in the radicchio into the Bechamel. Season to taste with salt and pepper. 4. Heat the oven to 375 degrees. Spread a very thin layer of radicchio filling over the bottom of a 10 inch oval baking dish. Top with a pasta sheet, trimming to fit the dish. Spread one-sixth (about 3/4 cup) of the radicchio mixture over the pasta and sprinkle with about 3 tablespoons of grated cheese. Repeat with 5 more layers of pasta, radicchio and cheese, ending with cheese. 5. Bake until the pasticcio is heated through and the top is golden brown, about 35 minutes. Let stand 5 minutes before serving. Per Serving: 365 Calories (46.9% from fat); 19g Fat (7g Sat, 9g Mono, 2g Poly); 10g Protein; 39g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 213mg Sodium. Food Exchanges: 2 Grain (Starch); 1 1/2 Vegetable; 1/2 Not-Fat Milk; 3 1/2 Fat.