Chicory with cooked ham

Ingredients for 4 servings:

• 4 large chicory
• 8 slices of cooked ham
• 125 ml meat broth
• 250 ml sweet cream
• 1 tbsp Parmesan, grated
• 2 tbsp parsley, chopped
• salt and pepper
• 1 pinch(s) nutmeg
• 2 tbsp breadcrumbs
• 40 g butter
• 10 slice(s) Gruyère, very thinly sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel out the bitter root part of the chicory with a sharp knife. Simmer the chicory in lightly salted water for about 10-15 minutes, then halve it. Wrap the chicory halves with the ham slices in the cheese slices and secure them with wooden skewers to prevent them from sliding off. Place the prepared chicory in an ovenproof dish and scatter any remaining cheese on top. In the meantime, boil the meat broth, add the cream, Parmesan cheese, and chopped parsley, and season to taste. Pour the sauce over the chicory, sprinkle with breadcrumbs, and scatter the butter flakes on top. Bake in an oven preheated to about 200 degrees Celsius (400 degrees Fahrenheit) using conventional heat (top/bottom heat) for about 20 minutes. Serve warm. Serve with boiled rice or baguette.