Chicory with Parma Ham and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 chicory
- 1 cube chicken broth
- 1 lemon (s), juice it
- 30 cl cream
- 200 g Goronzola
- 16 slices Parma ham, thinly sliced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dissolve the stock cube in salted boiling water and add lemon juice. Boil the chicory in it for 20 minutes, drain in a sieve and let cool. Preheat the oven to 210 ° C.
- Heat the cream in a saucepan and melt the Gorgonzola in it over low heat. Season to taste with pepper and possibly a little salt. Halve the chicory bushes, if necessary cut out the hard core and wrap each half bush with a slice of Parma ham.
- Cover the bottom of a baking dish with part of the cream and cheese sauce, place the chicory side by side and cover with the rest of the sauce. Gratinate in the oven for 15-20 minutes.
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