Chicory in Parma Ham with Feta Cheese – Otto Koch

Preheat the oven to 200 degrees. Remove the peel from the potatoes, cut them into coarse pieces and soften them in salted water.

Cut the chicory in half and remove the stalk. Wrap the Parma ham around the chicory halves and place them in a gratin dish, pour the vegetable soup and cook for about ten minutes covered with aluminum foil or a suitable lid, then remove the aluminum foil or the lid and cook for another five minutes.

Drain the softly cooked potatoes. Mix with butter pieces and mash. Peel and chop shallot, stir in together with freshly finely chopped parsley. Season to taste with salt and freshly ground pepper.

Dice the sheep’s cheese [1] and fry briefly on all sides in a frying pan with a little olive oil.

Arrange the potatoes in a ring and surround with the fried chicory. Sprinkle with the fried feta cheese and fresh finely chopped chives, drizzle with remaining olive oil.

[1] This must be a dry type of feta cheese. If it is not dry enough after all, then turn the cheese cubes to the other side in a tiny bit of flour before frying.

Our tip: Fresh chives are much more aromatic than dried ones!

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