Chicory Ham Serpentini
Very easy
Pasta cups
Chicory 'au gratin'
Standard
Serve hot
Print recipe
Ingredients
- Chicory-Ham-Cheese sauce (H15) - 160 g
- Braised or steamed chicory - 2 to 3 pcs
- Cooked ham - 2 slices
- Grated cheese for gratin - 20 g
- Bintje potato - 200 g
- Milk - 5 cl
- Nutmeg - 2 pinches
- Butter - 10 g
- Salt and pepper
Preparation
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Ingredients
- Chicory-Ham-Cheese sauce (H15) - 160 g
- Braised or steamed chicory - 2 to 3 pcs
- Cooked ham - 2 slices
- Grated cheese for gratin - 20 g
- Bintje potato - 200 g
- Milk - 5 cl
- Nutmeg - 2 pinches
- Butter - 10 g
- Salt and pepper
Chicory 'au gratin'
Preparation
Drain the chicory well, especially if it has been steamed. Place the chicory on the slice of ham and roll everything up. Repeat this operation depending on the number of rolls required.
Place the roulades in an oven dish and cover them with Chicory/Ham/Cheese sauce and with grated cheese. Gratin for a few minutes at 180° C for 20 to 25 minutes.
Make mashed potatoes and gradually add milk and butter until the desired consistency is reached. Adjust with butter and seasoning.
Arrange the roulades on warm plates with some mashed potatoes and add a bit of sauce. It is also possible to serve this in a gratin dish.