Chicory dish with mascarpone and ham
Remove the hard core from the halved heads of chicory. Heat the butter in a pan and let the chicory gently fry for a few minutes.
Pour in the stock and let the chicory without lid on the pan in 10 minutes al dente.
Scoop the chicory from the stock and let it drain well. In the meantime, cook the stock until half of it is left and stir in the thyme and mascarpone.
Preheat the oven to 200 ° C. Always roll 2 half-stalks in 1 slice of ham and put them in the baking dish.
Season the mascarpone sauce with salt and pepper and mix it over the rolls. Sprinkle with the cheese and brown in about 15 minutes.
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