This recipe originates from Nord-Pas-de-Calais, a region in northern France. It is well-known for its potatoes, leeks, chicory and beer. Mussels are a speciality as is its famous Maroilles cheese. Traditional recipes often involve long, slow cooked dishes and stews, hearty fare. This is a great rustic French dish, perfect as a main course but also can be a starter or even a side dish. You can use cheeses such as Comté, Gruyère, Emmental or a combination.
Pour 4 personnes
Ingredients:
8 tranches de jambon blanc
4 grosses endives
1 citron
50 g be beurre
50 cl de lait
70 g de fromage râpé
Noix de muscade râpée
25 g de farine
Sel et poivre
Preparation:
Préparez une sauce Béchamel
Faites chauffer dans une casserole 25 g de beurre et la farine
Ajoutez progressivement le lait
Ajoutez le sel, poivre et noix de muscade
Laissez mijouter 10 minutes
Ajouter la moitié du fromage puis réservez
Faites blanchir les endives parées et citronnées 5 minutes à l’eau bouillante
Ègouttez-les et coupez-les en deux dans la longeur
Enroulez chaque demi endive dans une tranche de jambon
Rangez-les dans un plat à gratin beurré
Nappez-les de Béchamel
Poudrez avec le reste de fromage et faites gratiner dans le four à 200 C une vingtaine de minutes
Bon Appétit!
ENDIVE AND HAM GRATIN
Serves 4
Ingredients:
8 slices of ham
4 large endives
1 lemon
50 g / 3 tablespoons butter
500 ml / 1 pint milk
70 g / 3 ounces grated cheese
grated nutmeg
25 g / 1/4 cup flour
Salt & freshly ground black pepper
Preparation:
Preheat the oven to 200 C / 400 F
Prepare the Bechamel sauce
Melt 2 tablespoons butter, add the flour and stir
Slowly add the milk while whisking constantly
Add salt, pepper and nutmeg
Let cook over low heat for 10 minutes, stirring often
Add half the cheese and set aside
Blanche the endives in boiling water with lemon for 5 minutes
Drain well and cut in two along their length
Wrap each half endive in a slice of ham
Arrange them in a gratin dish which you have buttered
Cover with the Bechamel sauce
Sprinkle with the rest of the cheese
Bake for 20 minutes until the top is golden
Enjoy!
Maison Travers 