Belgian endives with Parma ham
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 8 Belgian endives (chicons)
- 2L chicken stock
- 16 slices of parma or other Italian ham
- 2 tbsp lemon juice
- Handful of grated gruyere
- 400ml cream
Method
- STEP 1Cut of the end of the endives and remove the bitter core at the bottom of each. Boil them 15 min in the stock. Drain and let them cool a little while. (You can re-use the stock for a soup.)
- STEP 2Preheat the oven at 180C/fan. Halve each endive lengthwise. Wrap each half in a slice of ham and put them all in an ovenproof dish.
- STEP 3Sprinkle a little bit of lemon juice over the endives, scatter de grated cheese over the top and pour in the cream. Season with some salt and pepper. Bake 25-30 min in the oven.
- STEP 4Serve with bread an a salad.