|4 bunches endives|
|8 slices Culatello di Zibello PDO|
|7 oz Emmental cheese|
|7 tbs butter|
|¾ cup flour sifted|
|4 cups milk|
|a pinch of nutmeg|
A quick and satisfying recipe for utilizing endives, far from your usual salad. This au gratin with Culatello di Zibello PDO makes for a scrumptious main course meal that is also perfect for lunch, an easy family dinner or as the main dish during Sunday festivities – make sure to pack up the leftovers for your lunchbox the next day! This cheesy, ham filled dish is guaranteed to win over even the pickiest little eaters.
First, blanch the endives by placing them in lightly salted boiling water for about 10 minutes. Drain and cut the endives in half, lengthwise. Wrap a slice of Culatello di Zibello PDO around each endive piece and arrange them evenly in an oven dish.
Preheat the oven to 360°F.
Now prepare the béchamel. Bring the milk to a simmer in a pot on a medium-low heat. Whilst the milk warms up, place the butter in a deep saucepan to melt. Add the sifted flour to the melted butter, continuing to stir to prevent it from sticking. Then add the hot milk, mixing with a wooden spoon, and letting it thicken over a low flame. When the sauce starts to boil add a pinch of salt and nutmeg. Cover and leave over the heat for 15 minutes, stirring from time to time to prevent any clumping.
Pour the béchamel on the prepared endives and sprinkle with the chopped Emmental cheese. Bake in the oven for about 15 minutes or until the Culatello di Zibello PDO looks crisp and the cheese is melted evenly.