Chicory with ham
6 servings
60 minutes
Chicory with ham is an elegant combination of the delicate bitterness of chicory and the soft saltiness of York ham, baked under a golden crust of Gruyère cheese. This recipe originates from French cuisine, where chicory is often used in casseroles and warm salads. Proper preparation, including double boiling, helps avoid excessive bitterness while revealing its subtle flavor. Béchamel adds a creamy texture, uniting the ingredients in harmony. The dish is perfect for a cozy dinner or festive table, complemented by a glass of white wine. Serve hot to enjoy the melted cheese and the tenderness of baked chicory.
1
Remove the chicory legs and boil in salted water. At the same time, bring an equal amount of salted water to a boil in another pot. When the chicory boils, transfer it to the adjacent pot: this helps avoid bitterness. Bring the water to a boil again and cook for 20 minutes. Then drain the water, wrap each chicory head in a slice of ham, and place in a baking dish.
- Chicory: 12 pieces
- York ham: 12 pieces
2
Melt butter with sunflower oil in a saucepan, add flour and cook, stirring, for a couple of minutes. Then slowly pour in the milk, add salt, and cook, stirring, for another 10 minutes. Pour the sauce over the chicory.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Salt: to taste
3
Sprinkle with grated cheese and place in a preheated oven at 180 degrees. Bake for 10-15 minutes until the cheese melts and turns golden brown. Serve immediately while still hot.
- Gruyere cheese: 100 g