Gratinated Chicory with Ham

Ingredients

• 35 g Butter
• 600 g chicory (4 heads)
• Salt
• 40 g spelt whole grain flour
• 130 ml milk (3.5% fat)
• 200 ml meat broth
• 30 g Parmesan cheese
• Pepper
• 120 g smoked ham (8 slices)

Instructions

1. 1.

   Grease a baking dish with 5 g butter. Wash, trim and cut the hard core of each chicory head into wedges. Blanch in boiling salted water for 1–2 minutes, remove, shock in cold water, and drain well.

2. 2.

   Heat the remaining butter in a saucepan, sprinkle in the flour, stir until it foams, then slowly whisk in the milk. Add the broth and simmer gently, stirring occasionally, until thickened about 5 minutes.

3. 3.

   Grate the cheese and fold half into the sauce. Let it melt, then season with salt, pepper, and freshly grated nutmeg. Wrap each chicory head with two slices of ham and arrange them side‑by-side in the dish.

4. 4.

   Pour the cheese sauce over the arrangement and bake in a preheated oven at 225 °C (200 °C fan) for 15–20 minutes until golden. Remove, sprinkle with remaining cheese, and serve immediately.