Belgian endive with ham in prague
Instructions
Clean the endive leaves, wash and dry it carefully.
Wrap each head in a slice of ham and arrange in a buttered baking dish.
Add salt, pepper, pour the bechamel and perfumed with a hint of nutmeg.
Squirt with a ladle of broth and sprinkle with grated cheese.
Passed in a preheated oven at 180 degrees and cook for a quarter of an hour.
Remove the Pan, let stand 5 minutes and serve the dish at the table in the same dish.
Ingredients and dosing for 4 persons
- 4 tufts of belgian salad (endive)
- 4 large slices of prague ham smoked
- 1 cup of bechamel
- 1 ladle of broth
- Grated cheese
- 1 pinch of nutmeg
- Butter
- Salt
- Pepper