Перевод этого рецепта на ваш язык... Страница будет автоматически обновлена.
Belgian Endive and Ham Rolls
Chicons au Jambon Rouleaux
A light and elegant appetizer featuring crisp Belgian endive leaves wrapped around a creamy, savory filling of ham, béchamel sauce, and Gruyère cheese, baked until golden.
🧂 Ингредиенты
- 6 medium Belgian endives (chicons)(trimmed and separated into leaves)
- 150 g Cooked ham(thinly sliced)
- 30 g Butter
- 30 g All-purpose flour
- 300 ml Milk(warmed)
- 50 g Gruyère cheese(grated)
- 1 pinch Nutmeg(freshly grated)
- to taste Salt
- to taste Black pepper
- 1 tbsp Parsley(chopped, for garnish)
👨🍳 Инструкции
- 1
Preheat oven to 180°C (350°F). Lightly grease a baking dish.
⏱️ 2 minutes - 2
Make the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in the warm milk until smooth. Cook, stirring constantly, until the sauce thickens.
⏱️ 8 minutes - 3
Stir in half of the grated Gruyère cheese, nutmeg, salt, and pepper. Cook until the cheese is melted and the sauce is smooth. Remove from heat.
⏱️ 3 minutes - 4
Assemble the rolls: Lay out the endive leaves. Place a slice of ham on each leaf, then spoon a tablespoon of the béchamel sauce onto the ham. Roll up tightly.
⏱️ 7 minutes - 5
Arrange the rolled endives in the prepared baking dish. Pour any remaining béchamel sauce over the rolls and sprinkle with the remaining Gruyère cheese.
⏱️ 3 minutes - 6
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is golden brown. Garnish with chopped parsley before serving.
⏱️ 25 minutes
💡 Профессиональные советы
- ✓Choose firm, fresh endives with tightly closed leaves.
- ✓Ensure the béchamel sauce is smooth and lump-free.
- ✓Don't overfill the endive leaves to make rolling easier.
✨ Идеи для вариаций
Вдохновение для вашей собственной версии этого рецепта
- Add a pinch of cayenne pepper to the béchamel for a little heat.
- Use different cheeses like Emmental or a mild cheddar.
- Add finely chopped chives to the béchamel for extra flavor.