Chicory in béchamel sauce

Chicory in béchamel sauce
Chicory in béchamel sauce 5 1 Stefano Moraschini

Instructions

Peel and wash the chicory.

Sgocciolatela and lessatela in boiling salted water.

Drain, squeeze, coarsely chop finely and add to a pan with 30 g of butter for about 10 minutes.

Distributed chicory in a buttered baking dish, place the coarsely chopped ham surface and cover with the sauce that should be fairly smooth consistency.

Au gratin in a preheated oven at 180 degrees for 10 minutes.

Serve.

Chicory in béchamel sauce

Calories calculation

Calories amount per person:

366

Ingredients and dosing for 4 persons

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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