Baked chicory with prosciutto and three types of cheese
4 servings
40 minutes
Baked chicory with prosciutto and three types of cheese is a refined dish of French cuisine that combines the tenderness of cheese and the crispy texture of prosciutto. Chicory, known for its slight bitterness, becomes soft and aromatic after boiling. Paired with creamy mozzarella, rich fontina, and tangy parmesan, it reveals its depth. This recipe may be inspired by the classic French love for casseroles and cheese combinations. It serves perfectly as an elegant appetizer or a light main dish that can enhance any dinner. The sauce made from milk, cheese, and egg yolks gives the dish a velvety texture while baking to a golden crust makes it particularly appetizing. Elegant yet simple to prepare, this recipe will appeal to lovers of sophisticated flavors.
1
Cut the mozzarella and fontina into cubes, pour milk over them, and let them soften for an hour.
- Mozzarella cheese: 150 g
- Fontina cheese: 150 g
- Milk: 250 ml
2
Dip the chicory in salted boiling water and simmer for about 15 minutes. Then dry it, wrap each head with a piece of prosciutto, and place it in a greased baking tray.
- Chicory root: 4 pieces
- Prosciutto: 4 pieces
- Butter: 25 g
3
Pour the milk-cheese mixture into a saucepan and heat while stirring constantly. When it thickens, remove from heat, season with salt and pepper, add the yolks, and pour the resulting sauce over the chicory. Sprinkle with grated Parmesan and bake in a preheated oven at 200 degrees for 10 minutes.
- Milk: 250 ml
- Mozzarella cheese: 150 g
- Fontina cheese: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Egg yolk: 2 pieces
- Grated Parmesan cheese: 50 g