Chicory with béchamel is a tasty side dish typical of northern Italy. The bitter chicory goes perfectly with the delicate béchamel enriched by 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 boiling water
Drain, squeeze, chop coarsely, and sauté in a pan with 30 g of butter for about 10 minutes
Spread the chicory in a buttered baking dish, add the coarsely chopped ham on top, and cover with béchamel, which should be rather fluid
Gratinate in a preheated oven at 180 degrees for 10 minutes
Serve
pan
teaspoon
Italy
| 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 |
