Chicory casserole with cooked ham and Parmesan

Ingredients for 4 servings:

• 8 chicory
• 8 slice(s) ham, cooked
• 2 packs of condensed milk, 7.5% (minimum)
• 4 packs of parmesan, 40 g each (at least)
• Paprika powder
• curry powder
• 1 dashes lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring water to a boil and add a squeeze of lemon juice to prevent the chicory from turning brown. Remove the stem from the chicory. I use an apple corer for this. Wrap it with kitchen string to prevent it from falling apart in the water. Simmer for about 10-15 minutes. In the meantime, lay out the slices of cooked ham and dust one side with paprika and curry powder. Mix the condensed milk and Parmesan cheese together and let it swell. Remove the cooked chicory from the water, let it drain a little, remove the string, and place one chicory on each slice of cooked ham, roll it up, and place it close together in a baking dish. Then pour the condensed milk and Parmesan mixture over it. The rolls should be covered. If desired, add another package (or can) of condensed milk and two packages of Parmesan cheese (always a 1:2 ratio). Bake in a preheated oven (200°C) for 30-45 minutes. The casserole is ready when the top layer turns brown. We always serve it with boiled rice.