John Myers
Chicory Gratinated with Ham and Cheese
The perfect chicory gratinated with ham and cheese recipe with a picture and simple step-by-step instructions.
- 6 Poles Fresh chicory
- 6 Discs Cooked ham
- 6 Discs Cheese
- 1,5 teaspoon Salt
- 1 teaspoon Sugar
- 1 piece Lemon, of which the juice
- 1 Sting Good butter
- 6 piece Tomatoes
- Salt, pepper, sugar, butter
- Butter for greasing
- Clean the chicory. Cut away 1 cm of the stalk, remove the outer leaves, if necessary, and use a sharp knife to cut out the inner wedge in the shape of a cone. The perennial should remain whole.
- Heat water in a saucepan and add the salt, sugar, lemon juice and the butter. Bring to the boil and then place the chicory shrubs inside. Lid on it. Bring to the boil again and then turn down the temperature and simmer the perennials for 10 minutes.
- Remove the chicory from the cooking water with a slotted spoon or tongs and place it in a sieve so that it can drain well. I always do this a few hours in advance so that they can drain really well.
- Roll up the cooled chicory bushes individually first in the cooked ham and then in the cheese, this time I had Edam cheese, and place them next to each other in a buttered casserole dish.
- Bake in a preheated oven, fan-assisted 200 °, for approx. 20 min.
- We like to eat tomatoes with it, which also cook in the oven.
- Wash and dry the tomatoes and remove the stem end with a sharp knife in a wedge shape. Cut a little crosswise into the tomatoes. Put a little salt, pepper and sugar on top and fill the small opening with a little butter. Place in a buttered casserole dish and cook with the chicory at the same time.
- We love this food and had a herb butter baguette and a cold beer with it.
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