Mix milk, flour, eggs, butter and salt to make a pancake batter and let it swell for half an hour. Bake 12 pancakes in butter or oil, as narrow as possible, and let them cool.
For the sauce, cook the radicchio in salted water until tender. Squeeze well and cut into strips. Finely dice the bacon and fry it in hot butter. Sauté finely chopped onion and celery in it. Add minced meat and fry until crumbly. Add tomatoes with bay leaf, salt, juice, pepper, chopped parsley and rosemary. Fill up with wine and simmer for half an hour. Only then add the radicchio.
For the bechamel sauce, sauté flour in hot butter, pour milk, add lemon zest, parsley stalk and bay leaf seasoning, season with salt and season with pepper. Simmer on low heat for twenty minutes, strain, season with nutmeg and juice of one lemon.
Layer the pancakes, mince and béchamel sauce alternately in a buttered ovenproof dish. Sprinkle each with cheese, top with bechamel. Bake in a 200 °C oven for about 30 minutes until the casserole is bubbling and golden.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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