Time: 50 Minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Fresh lasagna Gluten-free pasta from Venice - 700 g of radicchio IGP>
400 ml of red wine>
250 g fontina cheese - 100 g of sliced ​​gluten free speck - 50 g of grana cheese - salt - pepper - 60 g of butter
extra virgin olive oil
FOR THE BELLIAMELLA
1 l of milk
50 g of gluten-free fine rice flour
50 g of butter
a pinch of salt up
a pinch of nutmeg

Procedure
Wash and clean the radicchio and cut it in two lengthwise, then slice it in very thin strips, put it in a pan with three tablespoons of oil,pepper and salt. Cook for about ten minutes on low heat and with the lid.
Now add the red wine and let it evaporate until the wine is completely withdrawn. fontina in small cubes. Grease a rectangular pan (size 16 x 25 cm) and roll out the pasta for lasagna pasta of Venice (not previously cooked). Pour the milk into a pot, bring it almost to a boil and add a pinch of salt and a grated nutmeg; in a second pot, melt the butter, add the gluten-free rice flour and mix it with a whisk; cook for 1 minute, so as to toast it and let it cook the same flour, but without making it brown.
Add the milk to the mixture of butter and rice flour, pouring it in flush,continuing to mix with a whisk and making the béchamel thicken over the fire.
Compose the first layer: place the radicchio, fontina cheese, béchamel and finish the grana cheese on the dough.
Close with the dough and repeat the operations of step 4 for two more layers.
Put the pan in the oven with gluten-free lasagna and cook for about 20 minutes at 200 ° C. If necessary to brown the surface, light the grill for a few minutes.
heat a non-stick pan and toast the gluten-free bacon from both sides for about 2 minutes per side
Serve the radicchio and fontina lasagna hot, with a crispy slice of bacon.

Chef's Recipe Marco Scaglione
Photos Francesco Bolognini