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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