Baked Rosette with Coconut Bechamel

Method

1. Prepare fresh pasta dough with all-purpose flour and whole eggs.
2. Roll out the dough into a thin sheet and cut it into 4 rectangles.
3. Blanch the pasta sheets in salted boiling water briefly, then drain.
4. Sauté finely chopped shallot in a pan with a little oil. Add the radicchio and cook over medium heat for about 10 minutes.
5. For the coconut bechamel: melt butter in a saucepan, add flour and whisk to form a roux. Gradually add coconut milk, whisking until smooth and thickened.
6. Spread a layer of bechamel on each blanched pasta sheet.
7. Distribute the cooked radicchio and diced provola over the bechamel.
8. Roll each sheet tightly to form a spiral.
9. Cut the rolls into slices (about 2-3 cm thick) to create rosettes.
10. Arrange the rosettes upright in a baking dish.
11. Bake at 180°C (350°F) for 30 minutes until golden and bubbly.
12. Serve warm.