There is nothing to say really, except that I love this very typical French dish since I am very little.
Usually children don’t like chicories as they are bitter, I love them raw with walnuts, cheese and apple or pears… and I love them braised and I love them rolled in ham with bechamel sauce, the one we call ‘endives au jambon’.
Ingredients, serves 2
-4 slices of cooked ham
-50g of butter
-50g of flour
-50cl of milk
-salt and pepper
-nutmeg if you like it
Boil chicory in salted water, meanwhile prepare the béchamel,melt the butter, once melted add the flour and whisk, then when the ‘roux’ is done, add the milk and one medium heat allow the sauce to thicken.
After around 30min of boiling (they need to be soft in the middle but not too much) drain the chicory, leave them in a sieve for a while to get rid of the excess of water.
Roll the ham around each chicory, place on a baking tray and cover with the bechamel sauce.
Put in the oven preheated at 180°C and cook for 20min, just the time for the sauce to be thicker.
Et c’est tout ! and it’s delicious !