Radicchio di Treviso Gratinato all’Asiago (Italian Treviso Radicchio Gratin)

4 hours ago
3 min read

Story of the Dish

Radicchio di Treviso has a natural place in the cooking of Veneto, and its flavor becomes especially expressive when paired with butter, milk and aged cheese.

This is a regional interpretation built as a true gratin. A light béchamel connects the Radicchio di Treviso with Asiago, while Parmigiano Reggiano and butter create the roasted surface.

The finished dish should remain ingredient driven: tender and creamy inside, but with recognizable pieces beneath an irregular, deeply golden crust.

Ingredients

6 medium heads Radicchio Rosso di Treviso Tardivo, about 2 1/4 lb (1 kg)
6 oz Asiago Fresco DOP (170 g)
1/2 cup dry white wine (120 ml)
3 tbsp unsalted butter (45 g)
3 tbsp all purpose flour (30 g)
2 1/2 cups whole milk (600 ml), warm
6 oz Asiago (170 g), grated or sliced
1/2 cup Parmigiano Reggiano (45 g)
2 tbsp unsalted butter (30 g), for finishing
Fine sea salt, white pepper and nutmeg, to taste

Preparation

Halve the radicchio lengthwise, keeping the core attached. Brown cut side down in butter, turn, add white wine and reduce almost completely. The radicchio should be slightly tender but still structured before assembly.

Prepare the béchamel by cooking butter and flour for 2 minutes without browning. Gradually whisk in warm milk and simmer 6 to 8 minutes until lightly thickened. Season cautiously with nutmeg, white pepper and salt.

Butter a wide shallow gratin dish. Add a thin layer of béchamel, arrange the Radicchio di Treviso, distribute Asiago between the pieces and spoon the remaining sauce lightly over and between them. Finish with Parmigiano and butter.

Bake at 400°F (205°C) for 18 to 25 minutes until bubbling. Broil for 2 to 4 minutes, watching continuously, until the surface is deeply golden. Rest 8 to 10 minutes before serving.

Professional Technique

Moisture management is the central technical point. The Radicchio di Treviso must enter the baking dish nearly tender but not waterlogged; otherwise liquid released in the oven will thin the béchamel and weaken the crust.

Asiago provides the regional flavor and melting character, while Parmigiano is concentrated near the surface for stronger browning. Baking integrates the dish; broiling is the separate final stage that creates the gratin.

Chef Tips

Choose the freshest, firmest Radicchio di Treviso available.
Keep pieces substantial enough to survive the second cooking.
Keep the béchamel relatively light because Asiago will thicken it in the oven.
Season cautiously because aged cheese adds salt as moisture evaporates.
Use a wide shallow dish and broil only at the end.

Common Mistakes

Overcooking the Radicchio di Treviso before assembly.
Failing to remove excess moisture from the Radicchio di Treviso.
Making the béchamel too thick.
Using so much cheese or sauce that the main ingredient disappears.
Skipping the final high heat gratination.

Wine Pairing

Soave Classico DOC — Freshness and acidity balance the béchamel, butter and browned cheese while respecting the main ingredient.

Lugana DOC — Freshness and acidity balance the béchamel, butter and browned cheese while respecting the main ingredient.

Prosecco — Freshness and acidity balance the béchamel, butter and browned cheese while respecting the main ingredient.

Valpolicella Classico — Freshness and acidity balance the béchamel, butter and browned cheese while respecting the main ingredient.

Custoza DOC — Freshness and acidity balance the béchamel, butter and browned cheese while respecting the main ingredient.

Storage & Reheating

Store tightly covered in the refrigerator for up to 3 days. Reheat at 350°F (175°C), covered at first and uncovered for the final 5 minutes. Finish briefly under the broiler to restore the crust.