Chicory with Ham and Cheese

Rinse the chicory cobs and, using a small, pointed knife, remove the bitter inside of the stalk in a wedge shape.

Place the chicory in a rather wide roasting pan and baste just with salted water. Add the juice of one lemon. Meanwhile, soften the vegetables for ten to fifteen minutes with the lid closed. Carefully lift out, cool slightly, then squeeze a little by hand, otherwise the sauce will be watered down when baked.

Cut the ham slices in half and wrap them around the chicory. Place side by side in a buttered baking dish.

For the sauce, melt the butter in a small pan. Add the flour and cook briefly, stirring until soft. Slowly add the milk and the cream, bring the sauce to the boil and simmer gently for 3-4 minutes. Remove the pan from the heat, add the cheese and season the sauce with salt, pepper and nutmeg. Spread evenly over the chicory.

Meanwhile, bake the chicory in the oven heated to 220 degrees on the second rack from the bottom for fifteen to twenty minutes.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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