INGREDIENTS
1/2 cup
herb oil
6 larges
shallots
1 1/2 lb
best available oyster
1 cup
wine
1
softball-size head of radicchio
1 serving
kosher salt
1 serving
pepper
4 tbsp
herb oil
3 large cloves
garlic
4 tbsp
flour
3 cups
milk
1/2 tsp
nutmeg
1 cup
gruyère cheese
1 cup
fontina cheese
2 tbsp
best-quality truffle oil
18 oz
no-boil lasagna sheets
1
baseball-size ball of mozzarella
1 cup
parmesan