There’s sometimes a bit of confusion over endives and chicory. In this case I’m referring to the pale yellow and and white torpedoes that are the blanched buds of the Common or Belgian Chicory, not to the curly, frisée-style salad leaf.
You can braise the chicory in the old-fashioned full-fat way, in melted butter and lemon juice, or you can blanch or steam them before draining thoroughly on a clean tea towel.
Either way you then wrap each chicon in a slice of ham and bake them in a cheesy béchamel sauce scattered with a handful of breadcrumbs – pure heaven on a cold winter’s night. Continue reading