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Ham-wrapped chicory with Comté

Ham-wrapped chicory with Comté

Ham-wrapped chicory with Comté. Prepared with Comté instead of grated Emmental.

Active time28 min

Cooking1 h

Total1 h 15 minResting : 5 min

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Ingredients

  • 40 g butter
  • 120 g Comté
  • 600 ml milk
  • 8 slices of cooked ham
  • 40 g wheat flour
  • 1 g ground nutmeg
  • 1000 g chicory

Preparation

  1. Remove any damaged leaves and wash the chicory. Steam for about 25 minutes, until tender. Drain for 5 minutes, then squeeze gently to remove the water.

    1000 g chicory
    • steamer
    • colander

  2. Melt the butter, stir in the flour and cook, stirring, for 1 minute. Gradually pour in the milk, whisking. Simmer gently for 5 minutes until thickened, then add the nutmeg.

    40 g butter
    600 ml milk
    40 g wheat flour
    1 g ground nutmeg
    • saucepan
    • whisk

  3. Preheat the oven to 200 degrees Celsius. Divide the drained chicory into 8 portions, cutting the larger heads if necessary, then wrap each portion in a slice of ham. Arrange in a dish and cover with béchamel and Comté. Bake for 20 to 25 minutes until golden and piping hot.

    120 g Comté
    8 slices of cooked ham
    • oven
    • dish

Allergens

  • Gluten
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Ham-wrapped chicory with Comté