Ingredients

8 large, firm heads of Belgian chicory with tightly closed, unblemished leaves
⅜ pint milk
⅜ pint cold water
1 scant teaspoon salt
8 thin slices precooked ham, each about 4 by 6 inches
8 slices Emmentaler or Gruyère cheese, cut 4 by 6 inches and ⅛ inch thick

Details

Serves: 4

 

Method

Trim the bases of the heads of chicory with a small, sharp knife and wash them under cold running water. (In Germany, part of the bitter central core at the base is sometimes cut out when the chicory is trimmed. You may remove about ¼ inch of the core if you like, but take care not to cut so deeply that the leaves break apart.)

 

Arrange the chicory in one layer in a large, shallow, stainless-steel or enamelled pan and pour the milk and water over them. Add the salt and heat until small bubbles appear around the rim of the pan. Reduce the heat to low, cover the pan tightly and simmer for about 20 minutes, until the chicory is tender but not falling apart. Preheat the oven to Mark 6: 400°F. Remove the heads of chicory from the pan and drain them on a double thickness of kitchen paper. Wrap each one in a slice of ham, then in a slice of cheese.

 

Generously butter a shallow 8 by­10 inch baking dish and arrange the chicory rolls in it side by side. Bake undisturbed in the centre of the oven for about 10 minutes, until the cheese softens and has melted. Serve at once, directly from the baking dish.