Gratinated Chicory with Prague Ham

Trick: put chicory in a plastic bag with a little bit of butter, salt, a few drops of juice of a lemon and cook in hot water until soft. The liquid from the bag later in the bechamel sauce form.

1. remove the outer leaves from the Belgian chicory, cut the brown part of the stem and make a cross.

2. cook the chicory in the bag (also in the steamer) until soft, about 15 to 20 min.

3. béchamel sauce: foam 20 g butter lightly, add flour and sweat very gently without color for 5 min.

4. add a little cold milk, stir until smooth, then add the rest, season with salt, season with pepper, add nutmeg and simmer gently for 10 minutes on low heat. The sauce should have a consistency not too thick, maybe add a little bit of milk.

5. fry the ham with a little butter one by one in a Teflon pan on both sides, put aside on a plate.

6. preheat stove to 200 °C.

Press steamed chicory lightly between the palms of your two hands to release liquid.

8. season chicory with salt, season with pepper, roll individually in the ham slices and place in the ovenproof dish.

9. strain the creamy bechamel sauce over it, finely grate the Gruyère over it, put it in the heated stove for about 10 minutes and bake it until it gets a nice light brown color. Ps: This dish can be served as a main course s

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