Belgian endive pie and ham with bechamel sauce


This is an easy and nutritious recipe that has Belgian endives and cooked ham as its main ingredients, mixed with bechamel sauce, eggs and Parmesan.

Ingredients for 6 people

- 600 g of Belgian endive

- 1 shallot

- 40 g of flour

- 60 g of butter

- 200 ml of milk

- 100 g of cooked ham

- 4 spoons of parmesan

- 3 eggs

- nutmeg

- salt and pepper

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How to prepare Belgian endive and cooked ham pie

Wash and cut the Belgian endive into strips.

In a saucepan with 30 g of melted butter, fry the chopped shallots, then add the endive and salt.

Cook for a few minutes, stirring occasionally, then pour 1/2 glass of water, cover and continue cooking over low heat for 10 minutes.

Remove the lid and raise the heat until the contents dry out.

Leave to cool.

In another pan, melt the remaining butter and add the sifted flour, stirring constantly, then pour in the warm milk and bring to the boil, stirring constantly.

Cook the bechamel sauce until it thickens.

After adding the salt, pepper and a grated nutmeg, then add the grated Parmesan, stirring constantly adding the cooked endive and the diced cooked ham.

Meanwhile, beat the egg whites until stiff.

Add the egg yolks to the preparation, one at a time, stirring constantly.

After adding the egg whites until stiff, mixing the mixture gently from the bottom to the top.

Butter the mold and pour the mixture into it.

Bake at 180 ° C for about 20 minutes, then lower the temperature to 170 ° C and cook for 10 minutes again.

Serve immediately.

Braised Endive, Ham & Gruyere – Bruno Albouze – THE REAL DEAL (April 2024)

Tags: Unique dishes