Photograph of the finished Endives au jambon

France · Rau endive cuộn giăm bông nướng phô mai

Endives au jambon

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Endive Endive 1.4 kg
  • Photograph of Ham Ham 600 g
  • Photograph of Fresh milk Fresh milk 1.4 l
  • Photograph of Flour Flour 140 g
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Gruyère cheese Gruyère cheese 400 g
  • Photograph of Nutmeg Nutmeg 8 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 120 g

Method

  1. 1 Remove the conical base of each endive bud, as that's where the bitterest part is.
  2. 2 Boil the endive buds for 15 minutes, then drain them thoroughly by pressing them between two plates.
  3. 3 Draining all the water is mandatory, otherwise the white sauce will become watery.
  4. 4 Wrap each bun in a slice of ham and arrange them closely together in the tray.
  5. 5 Make a white sauce from butter, flour, and milk, then season with nutmeg and mix in Gruyère.
  6. 6 Pour the sauce over the mixture, then sprinkle with breadcrumbs and bake at 200 degrees for 30 minutes until golden brown on all sides.

With an appliance

  • Air fryer 48 min

    Replace step 6: spray oil onto the breadcrumb-coated endive, run the oven at 215 degrees for 20 minutes and rotate the tray at minute 10; the surface will be golden brown and crispy quickly, large trays must be divided into batches.

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