Chicory and ham au gratin my way

    Chicory and ham au gratin my way

    1save
    45min


    1 person made this

    About this recipe: Having lived in Belgium for a while, I found that this is a staple in many households. It's pretty easy and fast to make, even the kids like it. I adapted it to our tastes and diets. My version does not pre-cook the chicory like most, leaving it crispy and mild flavoured and does not use traditional cheeses. This is a gluten free and butter free version. Use regular béchamel if desired.

    BuckwheatQueen Valle d'Aosta, Italy

    Ingredients
    Serves: 4 

    • 4 small chicory spears
    • 4 slices prosciutto cotto
    • 2 tablespoons olive oil
    • 2 tablespoons gluten free plain flour
    • 1/8 teaspoon ground nutmeg
    • black pepper, to taste
    • 300ml milk
    • 75g grated parmigiano reggiano

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5.
    2. Roll each endive spear with a slice of prosciutto. Place them in a oven proof baking dish and set aside
    3. Make the béchamel. In a saucepan heat the oil over medium heat. Add the flour and mix with a whisk; stir until slightly brown. Add the nutmeg and pepper mix again. Add the milk slowly while continuously mixing. Cook on medium heat until thickened. About 8 minutes. Keep your eye on the milk constantly as it can burn easily.
    4. Pour the thickened béchamel over the endives until covered completely. You may not need all the béchamel. Sprinkle the cheese over the whole dish.
    5. Bake uncovered, for approximately 20 minutes, or until the top has browned nicely. Remove from the oven and serve hot.

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