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Ingredients:
6 heads of Belgium Andive (Chicory) 12 slices of Black Forrest Ham 2 Tbsp orange juice 1 Tbsp butter 2 cups grated old cheddar cheese salt and pepper to taste |
Remove any dirty leafs of the Belgium Andive, cut a piece of the bottom (bitter part, wash). Put water in a pan and bring to a boil. Add the 6 andive and cook for about 10 minutes over medium heat. Some of the leafs may come of the heads; no problem, you can still use them. Drain and let cool a bit. Pre-heat the oven at 400°F. (200°C.) Grease a baking dish with butter. Set aside. Depending on how thick the andive is, cut in halve or quarters. Roll each piece in a slice of Black Forrest Ham. Layer the baking dish with the rolled up Belgium Andive, sprinkle with orange juice, cover evenly with old cheddar or medium Gouda cheese. Bake for about 20-25 minutes or whenever you feel it is done to your own taste. Optional: I have used breads crumbs on top also for a nice brown crust. |