Wash the chicory cobs, cut in half, cut out the stalk in a wedge shape and then boil for 3-4 minutes in lightly salted water. A pinch of sugar takes the bitter note of the chicory even more.
Then wrap the halved end of the chicory with a slice of boiled ham and place in a greased baking dish. Mix a roux with butter and flour and add about 1 cup of the previously boiled water and a dash of whipped cream until the desired consistency is achieved and then season with salt, pepper and nutmeg. Pour the sauce over the chicory and spread the grated cheese over it. Sprinkle with some breadcrumbs and place in the oven at 180 degrees for about 45 minutes.
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