California Farm Prosciutto Chicory in Bechamel Sauce

Name: How to cook California Farm Prosciutto Chicory in Bechamel Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Prosciutto Chicory in Bechamel Sauce

We seed endive in fall as a winter green when the rains come, harvest fresh leaves in spring, like lettuce, dig up the root and dry in peetmoss, keep in a dark box till fall, water and grow the shoots, in the dark, keeping them white and tender, not bitter, fresh winter vegetables. The shoots from the roots are called chicory.

Ingredient

Food ration :

2 people

Cooking time :

45 minutes

8-10

endive shoots, bottom trimmed

8-10 slices

thin prosciutto ham for wrapping

2 cups

milk

2 Tbsp

butter

10 Tbsp

flour

1 Tbsp

garlic

1/4 cup

grated aged white cheddar cheese

Cooking instructions

* Step 1

Trim ends of 8-10 endive shoots. Wash, drain, put on glass baking dish. Sprinkle with nutmeg, black pepper, drizzle lemon juice over. Spray with olive oil. Pour quarter cup water in dish, cover with foil, bake 30 minutes in 350F degree oven. Take out when translucent, cover with prosciutto ham.

* Step 2

Make bechamel cheese sauce: in large measuring glass in microwave, melt butter, warm garlic without browning, add milk, add grated aged cheddar cheese, warm till melted, about a minute, add flour, stir, cook 1 minute in microwave, stir, cook 1 more minute if not thick, pour over wrapped endive shoots.

* Step 3

Pour bechamel cheese sauce over prosciutto wrapped endive shoots, put back in 350F degree oven, uncovered, bake till golden brown, about ten minutes. Add salt to individual taste. Serve. Enjoy.