Endives with Ham

Chicories are vegetables with a slightly bitter taste, but highly appreciated in sophisticated dishes. We start by boiling the chicories in salted water with a slice of lemon to enhance their flavor. It is important to ensure they are cooked properly, so we will check them with a sharp knife; if they penetrate easily, they are ready. After draining them well, it is essential to make sure they are not soaked with water, so the final dish is not diluted.

Next, we prepare a deep baking dish, generously greased with butter. This will add a layer of flavor and prevent the chicories from sticking. Each chicory is carefully wrapped in slices of ham, and then we gently place them in the prepared dish, taking care not to overlap them.

Next, we will take care of the béchamel sauce, an essential element that will enrich the dish. In a saucepan, we melt the butter and sprinkle salt and pepper to season the sauce. We then add the flour, constantly stirring with a whisk to avoid lumps. Gradually, we will incorporate warm milk, continuing to stir patiently until the sauce begins to thicken. It is important to ensure that the sauce does not stick to the bottom of the pot, so we stir continuously. Finally, we add a pinch of nutmeg, which will provide a refined taste and a special aroma.

Once the béchamel sauce is ready, we pour it evenly over the ham-wrapped chicories. To add an extra layer of flavor, we sprinkle grated cheese on top, which will melt beautifully during baking. We preheat the oven to 180 degrees Celsius and place the dish inside, allowing it to bake for about 10-15 minutes, until the cheese turns golden and appetizing.

After removing the dish from the oven, we will let it rest for a few minutes before serving. These ham-stuffed chicories covered with béchamel sauce are an excellent choice for an elegant dinner or a festive meal. Enjoy every bite, and your loved ones will be impressed by the delight of this dish. Bon appétit!