Ingredients:
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6 pieces of Belgium Andive
6 slices of Black Forest Ham
20 grams butter
20 grams all-purpose flour
1/2 tbsp lemon juice or wine-vinegar
bread crumbs
cheddar cheese, grated
parsley
nutmeg
Wash the Belgium Andive in water and discard any bad or brown leaves. Bring a
small pan with water to a boil, add the lemon juice to the water.
Cook the 6 andives for about 5 minutes. Drain the andives, but don't
throw out all of the juice; keep about 150ml(large mug) of it. Layer the bottom
of a small oven-dish with breadcrumbs. Wrap each of the six andive with a slice
of the Black Forest ham and put on top of the bread crumbs.
Mix the 150mL juice with the butter, flour, and a bit of parsley until smooth
and pour over the wrapped belgium andive. Sprinkle with a bit of nutmeg.
Add the grated cheese on top. Cover with aluminum foil and bake in a 300°C oven
for about 20 minutes. Take the foil away and bake 5 more minutes.
Note: I use old or very old cheddar cheese since I actually don't like Belgium
Andive but my family loves it. The old cheddar takes away most of the bitter
taste of the belgium andive.
Also, I use Black Forest (smoked) ham over the regular type because it
tastes better in my opion.
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