👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Lightly grease an ovenproof dish.

   💡 プロのコツ: Ensure the dish is large enough to hold the chicory comfortably.
2. 2

   Prepare the chicory: Remove any wilted outer leaves and carefully cut out the bitter core. You can blanch the chicory in boiling salted water for 5 minutes to reduce bitterness, then drain well.

   💡 プロのコツ: Blanching is optional but recommended for a milder flavor.
3. 3

   Wrap each chicory head snugly in a slice of ham.

4. 4

   Place the ham-wrapped chicory in the prepared ovenproof dish.

   💡 プロのコツ: Arrange them cut-side up if possible.
5. 5

   Make the béchamel sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.

6. 6

   Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thick. Bring to a gentle simmer.

   💡 プロのコツ: Using warm milk can help prevent lumps.
7. 7

   Season the béchamel with salt, pepper, and a pinch of nutmeg. Stir in 100g of grated Gouda cheese until melted and smooth.

8. 8

   Pour the cheese sauce evenly over the ham-wrapped chicory in the dish.

   💡 プロのコツ: Ensure all the chicory is well covered.
9. 9

   Sprinkle with extra grated Gouda cheese and optional breadcrumbs.

10. 10

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbling and the cheese topping is golden brown.