CHICORY WITH HAM (CHICOREES AU JAMBON GRATINEES)

Ingredients:

Chicory – 900 gms

Lemon – 1

Pinch of salt

Water – 100 ml

Cold, cooked ham – 4-8 slices

Thick white sauce for coating

Gruyere cheese – 25 gms (grated)

Method:

• Remove any discolored leaves from the heads of the chicory. Trim the stumps if necessary..
• Wash the heads,  put them in a saucepan, with the juice of the lemon, a pinch of salt and the water.
• Cover the saucepan, and boil the chicory quickly for 15 minutes.
• Let the heads cool, drain them and press the water out.
• Roll each head in a slice of ham.
• Arrange the rolls neatly in a shallow serving dish, and cover the whole dish with the sauce.
• Sprinkle well with the grated cheese, and set the dish in a moderately heated oven for 10 minutes.