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Endives au Jambon
Preparation info
2
servings- Difficulty
Easy
Appears in
Published 2014
What we call chicory the French call endives. More often used raw in salads, they are a revelation cooked in this simple supper dish, each smooth chicon wrapped in a slice of ham and braised with a little stock, or cream. Mop up the juices with slices of baguette.
Ingredients
4 pieces 1 tablespoon 4 slices <
Method
Steam or parboil the chicons till the outer leaves start going transparent and limp. Drain and pat dry with kitchen paper. Spread the mustard over the ham slices, then wrap each slice round a piece of chicory. Lay in a small oven dish, pour over stock or cream, season with salt and pepper and braise in a moderate oven for half an hour under a foil lid.