(*) for a wide ovenproof dish of about 2 liters, greased. Enough for 4 people.
Cook the chicory in boiling salted water for about five minutes until just tender. Take out, drain on a kitchen towel.
Wrap 1 chicory half with a ham tranche, spread evenly in the prepared dish.
Place cheese slices on top of chicory, season. Spread butter flakes evenly on top.
Bake in the middle of the oven heated to 220 °C for about twenty minutes.
Serve with: boiled potatoes Tips:
When cutting out the stalk, make sure that the leaves still hold together.
Use Edam instead of old Gouda.
Tip: It’s best to use your favorite ham – then your dish will taste twice as good!
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