John Myers
Chicory and Pear Gratin
The perfect chicory and pear gratin recipe with a picture and simple step-by-step instructions.
- 3 Perennials Chicory
- 12 Discs Raw ham
- 2 Pears
- 1 tablespoon Butter
- 3 tablespoon Flour
- 250 ml Milk
- 150 g Gorgonzola
- Salt
- Pepper from the grinder
- Clean the chicory, cut in half and remove the bitter stalk, wrap each with 2 slices of ham.
- Grease a baking dish and add the chicory.
- Wash the pears, remove the ken casing, cut into wedges and place between the chicory.
- Melt the butter in a saucepan, pour in the flour and make a roux. Mix with the milk to form a creamy sauce.
- Now let the Gorgonzola melt in the sauce and season with salt and pepper and pour over the chicory.
- The baking dish in the 200c. Put in the warm oven for about 30 minutes – then take it out and let it rest a little
- Put the gratin on a plate and serve with a side dish of your choice — we had mashed potatoes with it – bon appetit; 🙂
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