Chicory with béchamel sauce is a tasty side dish typical of northern Italy. The bitter chicory perfectly complements the delicate béchamel sauce enriched with the flavor of cooked ham. A delicious alternative to accompany your main dishes.
Clean and wash the chicory
Drain it and boil it in salted water
Drain it, squeeze it, chop it coarsely, and sauté it in a pan with 30 g of butter for about 10 minutes
Spread the chicory in a buttered baking dish, place the coarsely chopped ham on top, and cover with the béchamel sauce, which should be quite fluid in consistency
Grill in a preheated oven at 180 degrees for 10 minutes
Serve
pan
teaspoon
Italia
| Energy (kcal) | 53.52 |
| Carbohydrates (g) | 3.13 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 2.77 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 3.27 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.06 |
