Baked chicory with rosemary ham

Ingredients for 3 servings:

• 3 chicory
• 6 slices of ham (rosemary ham)
• 6 slice(s) Gouda, young
• 1 onion(s)
• 250 ml meat broth, instant if necessary
• 3 tbsp Cremefine
• 1 tbsp tomato paste
• 1 tsp, heaped herbs, Italian, dried
• 1 tsp, heaped paprika powder
• Fat for the mold
• possibly sauce thickener, lighter, if required

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple, quick and delicious

Halve the chicory and cut out the bitter core in a wedge shape (not too far, or the leaves will fall apart). Blanch in boiling salted water for about 5 minutes. Drain well. Meanwhile, dice the onion and lightly brown in oil. Add the tomato paste, fry briefly, and deglaze with the stock. Add the paprika and Italian herbs, bring to a boil briefly. Stir in the Cremefine and simmer on low heat. Now wrap each chicory halve in a slice of ham and place side by side in a greased baking dish. Thicken the sauce slightly if necessary and pour it over the chicory. Bake in a hot oven at 180°C (convection oven) for about 15 minutes. Then add the cheese and grill the chicory for another 10 minutes. Serve with boiled potatoes or fresh baguette.