Golden chicory in prosciutto wraps

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. Preheat the oven to 200C/gas 6/fan 180C. Cut a cross from the base halfway to the tip of each head of chicory. Stuff the butter into the slits, then lay the slices of prosciutto or ham in pairs on the work surface, overlapping them slightly. Paint the ham with the mustard and lay the chicory on top. Roll each chicory head away from you, wrapping it snugly in the ham.
2. Lay the wrapped chicory in a small ovenproof dish or pan, pour over the stock or wine and top with the thyme sprigs. Cover the dish with a loose tent of foil and bake for 30-40 minutes until the chicory is softened.
3. Uncover the dish, lay the cheese slices over the chicory and bake, still uncovered, for a further 6-8 minutes, until the cheese is melting and golden. The chicory is now ready to serve. For an extra touch, remove the chicory, place the pan on a medium heat and boil the juices with the cream for 4-5 minutes until rich and syrupy. Pour the sauce over the chicory. Serve with sautéed potatoes and salad.

Per serving

584 kcalories, protein 31g, carbohydrate 7g, fat 48 g, saturated fat 26g, fibre 1g, salt 6.67 g

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• Anne

  02 March 2008

  Anne rated and commented on this recipe

  

  this was a fantastic starter , just addedd creme fraiche to the cooking pan as i covered the chicory with cheese and popped it back into the oven . the result was a thick, creamy ,rich sauce that was remeniscent of french country Bistros . served it with french bread - sublime

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Ingredients

• 2 heads of chicory , not too large
• 25g butter
• 4 slices prosciutto or Serrano ham
• 2 tbsp Dijon mustard
• 75ml vegetable stock , or white wine if you have some open
• 2 thyme sprigs
• 4 slices, about 50g/2oz good melting cheese (cheddar or gruyère is great)
• 50ml whipping cream , optional
• sautéed potatoes and green salad, to serve

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Difficulty and servings

Serves 1

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Ingredients

• 2 heads of chicory , not too large
• 25g butter
• 4 slices prosciutto or Serrano ham
• 2 tbsp Dijon mustard
• 75ml vegetable stock , or white wine if you have some open
• 2 thyme sprigs
• 4 slices, about 50g/2oz good melting cheese (cheddar or gruyère is great)
• 50ml whipping cream , optional
• sautéed potatoes and green salad, to serve

Per serving

584 kcalories, protein 31g, carbohydrate 7g, fat 48 g, saturated fat 26g, fibre 1g, salt 6.67 g

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