Most of the time, chicory is too harshly flavored for some tastes. But no worry, simmering it before baking would eliminates any bitterness, giving it a mild flavor which is just nice !
Ingredients :-
- 4 heads chicory
- 25 g ( 1 oz or 2 tablespoon ) butter
- 50 g ( 2 oz ) Emmenthal or Cheddar cheese, sliced
- 250 m1/8 lI oz/1 cup vegetable stock ( or chicken stock )
- 4 slices Parma ham
- 75 g ( 3 oz or 6 tablespoon ) mascarpone cheese
- salt and freshly ground black pepper
Serving Information:-
- Serve for 4pax
Preparation Processes
- Preheat the oven to 180°C ( 350°F/ Gas 4 ).
- Grease an ovenproof dish.
- Trim the heads of chicory and remove the central cores.
- Melt the butter in a large saucepan and gently saute the chicory over a moderate heat for 4-5 minutes, turning occasionally, until the outer leaves begin to turn transparent.
- Add the stock and a little seasoning, bring to the boil and then cover and simmer gently for 5-6 minutes until the chicory is almost tender.
- Remove the chicory using a slotted spoon.
- Lay out the Parma ham slices and place one piece of chicory on each of the slices.
- Roll up and place, side by side, in a single layer in the prepared dish.
- Simmer the stock until it is reduced by about half and then remove from the heat.
- Stir in the mascarpone and pour the sauce over the chicory.
- Lay the slices of Emmenthal or Cheddar over the top and bake for about 15 minutes until the top is golden and the sauce is bubbling.
- Serve while HOT !
