Gratin Chicory with Béchamel
Chicory is a vegetable known primarily for preparing fresh salads, but its flavor becomes even more special when baked and gratinated, as recommended by Italian housewives.
Details
- Preparation Time: 30 minutes
- Cooking Time: 0 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
bešamel
-
1 l Milk, partially skimmed
-
100 g Butter, unsalted
-
80 g Flour, Wheat, bread flour
-
1 pinch Salt, table
-
1 pinch Spices, pepper, black
-
1 pinch Spices, nutmeg, ground
koromač
-
1 kg Onion, raw
-
1 piece Egg, egg yolk, fresh
-
200 g Butter, unsalted
-
3 pinch Salt, table
-
1 pinch Spices, pepper, black
-
1 piece Cheese, Parmesan, hard
-
100 g Dry salami, pork
-
1 twig Spices, mayonnaise, dried
Steps
-
In a saucepan over moderate heat, melt the butter, gradually add the flour, and fry it for one minute while constantly stirring. Gradually pour in warm milk and mix well to avoid lumps. Stir and cook until the béchamel thickens. Turn off the heat and add salt, nutmeg, and pepper. Let the béchamel cool slightly, then add the egg yolk and mix well.
-
While the béchamel is cooling, grate the Parmesan and cut the prosciutto into cubes. Place a pot of salted water on high heat. Wash the chicory, cut each into quarters, and cook in boiling water. Drain the chicory after three to five minutes of cooking.
-
Preheat the oven to 180 degrees Celsius. Grease a baking dish with butter and arrange the chicory pieces in it. Pour the béchamel over everything. Sprinkle the dish with a few pieces of butter, grated Parmesan, and prosciutto cubes.
-
Place the baking dish in the preheated oven and bake at the middle height for 20 minutes. Remove the dish from the oven and let it cool for 15 minutes. Garnish with fresh marjoram leaves and serve.
Nutrition Information (Per 100g)
- Calories: 173.77 kcal
- Fat: 12.74 g
- Saturated Fat: 7.78 g
- Carbohydrates: 7.24 g
- Sugars: 3.26 g
- Protein: 5.75 g
- Fiber: 0.47 g