Chicory anonymous

Ingredients for 4 servings:

• 6 chicory
• Salt
• 12 slice(s) ham, cooked (large slices)
• 4 tbsp butter
• 1 onion(s)
• ½ tbsp flour
• ¼ liter of milk
• ¼ liter cream
• 2 tbsp white wine
• 200 g cheese (Emmental), freshly grated
• pepper
• 1 pinch(s) of sugar
• 1 pinch(s) of cayenne pepper
• 1 dashes Worcestershire sauce
• 1 tbsp lemon juice
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, clean the chicory: Trim the root ends, remove the unsightly outer leaves, and halve the sprouts lengthwise. Place them in boiling salted water, lift them out after 3 minutes, and refresh them in cold water. Drain well. Grease a baking dish with 1 tablespoon of butter. Wrap each piece of chicory in a slice of ham and place them side by side in the dish. Sauté the very finely diced onion in the remaining butter, dust with flour, and sweat thoroughly. Pour in the milk and stir until smooth, then add the cream and wine. Simmer for 10 minutes, until the sauce is thick and creamy. Then move the pot or pan next to the heat and stir in the cheese. Thin with a little water from the blanching process, if necessary. Finally, add plenty of spices, especially nutmeg and cayenne pepper. Be sure to also season with a pinch of sugar, Worcestershire sauce, and lemon juice. Pour this sauce over the vegetables. Bake the casserole in a preheated oven at 180 degrees Celsius for about 15 minutes, until everything is bubbling and has turned a delicious brown. Serve with boiled potatoes and a generous glass of white wine.