in Italy

Chicory with Parma ham and Gorgonzola

updated

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Ingredients for 4 servings:

  • 8 chicory
  • 1 cube of chicken stock
  • 1 lemon(s), juice
  • 30 cl cream
  • 200g Gorgonzola
  • 16 slice(s) Parma ham, thinly sliced
  • e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Italian gratin

Dissolve the stock cube in salted boiling water and add the lemon juice. Cook the chicory for 20 minutes, drain in a colander, and let cool. Preheat the oven to 210°C. Heat the cream in a saucepan and melt the Gorgonzola over low heat. Season with pepper and a little salt, if desired. Halve the chicory stalks, removing the hard core if desired, and wrap each half stalk with a slice of Parma ham. Cover the bottom of a baking dish with some of the cream and cheese sauce, arrange the chicory stalks side by side, and cover with the remaining sauce. Bake in the oven for 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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