Baked Chicory with Hollandaise Sauce

Ingredients

• 4 chicory heads
• 4 tbsp grated Parmesan
• Salt
• Pepper
• 4 slices cooked ham
• 50 ml dry white wine
• oil (for greasing the dish)
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (from grinder)

Instructions

1. 1.

   Melt the butter for the Hollandaise and skim off the foam. In a metal bowl, whisk together the egg yolks and wine over a hot water bath until frothy; then gradually add the butter in thin streams while constantly stirring until a smooth sauce forms. Do not let the mixture curdle. Season with lemon juice, salt, and pepper.

2. 2.

   Wash and trim the chicory, cutting off the base in a wedge shape. Bring salted water to a boil and blanch the stems for 3 minutes; remove and shock in cold water. Drain well.

3. 3.

   Grease a baking dish with oil, wrap each chicory stem with slices of cooked ham, and arrange them side by side in the dish. Drizzle each with 1 tbsp grated parmesan, pour over wine, cover with foil, and bake at 200°C for 20 minutes. Serve with Hollandaise sauce and toasted bread slices.