Chicory Gratin

Remove the stems from the chicory stems in the shape of a cone. Pre-cook the chicory in enough boiling salted water for about twelve minutes. Carefully lift out and dry very well on a kitchen towel.

While the vegetables are cooking, remove the skin from the onion and chop finely. Sauté in the hot butter until soft. Add the pelati, season with salt and pepper and cook gently for about ten minutes. Place in a buttered baking dish.

Fold the slices of ham lengthwise once, according to their size, and wrap them around the chicory stems. place them in the tomato bed. Sprinkle everything with Gruyère and drizzle with sauce cream.

Bake the chicory gratin in the oven heated to 200 degrees on the second rack from the bottom for twenty minutes.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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