Braised Chicory with Prosciutto

Preheat the oven to 190 °C. Butter a large baking dish or casserole dish (23 x 33 cm).

Clean the chicory: If necessary, remove the outer leaves and cut a slice small on the stem, assuming it looks brown or dried up. Cut each chicory stem in half lengthwise.

Brown the chicory: melt 2 tbsp. butter in a large skillet (preferably a coated or well-baked cast iron skillet) over medium heat. When butter stops foaming, place as many chicory halves cut-side down in skillet as will comfortably fit. Roast for about 4 min until well browned, then turn to the other side and brown for another 1-2 min from the other side. Now place the roasted chicory cut side up in the baking dish. Add the remaining butter to the roasting pan and roast the remaining chicory in the same way.

Seasoning and braising liquid: there should still be a layer of butter in the roasting pan. Still on medium heat, add the strips of ham to the frying pan and turn them to the other side in the butter. Divide a few strips evenly between the chicory stems, form the rest on top. Season the chicory with salt and season with pepper, keeping in mind that the ham is salty. Pour the clear soup into the roasting pan and bring to a boil, boiling off the drippings. Pour the contents of the pan over the vegetables Form.

Schmo

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