Timbalentjes of chicory with parma ham

Name: timbalentjes of chicory with parma ham
Total time: 35 min
Yield: 4
Ingredients: 4 stump large stalk chicory; 6 paste parma ham; 5 tablespoon butter; 0.5 orange; 1 toe garlic; 0.5 orange; 6 tablespoon grated parmesan cheese; chives

Ingredients

Directions

Bring a pan with about two liters of water to the boil.
Take the four outer leaves of each shrub chicory and blanch them with eight at a time until they soften.
Rinse them under the cold tap, let them drain in a sieve and pat dry.
Cover four coffee cups on the inside with plastic foil and allow them to hang over in all directions.
Line the inside of the cups each with four chilled chicory leaves.
The points are at the bottom; let the undersides hang slightly over the edge.
Sprinkle with a little salt.
Cut the remaining raw chicory and ham into thin strips.
Squeeze the orange and then chop the peel.
Heat the butter and juice in a saucepan over a high heat.
Let it boil for 2 minutes until it thickens, then add the strips of chicory, garlic, ham and orange zest and reduce the heat.
Cook the chicory covered until done in about 5 minutes.
Grate the Parmesan cheese.
Mix the cheese from the heat and season with salt and white pepper.
Preheat the oven to 100 degrees.
Put the chicory in the sieve and press the liquid out with a soup spoon.
Divide the mixture over the coffee cups and fold the leaves of chicory over them.
Also fold the foil closed, press firmly.
Heat the timbals in the heated oven in ten minutes.
Carefully remove them from their molds, remove the plastic and garnish with shredded chives.
Delicious with stewed meat and mashed potatoes.
Cooking tip: these timbals can also be kept in the cooling for a day before heating them.
Wine tip: a mild white wine from Pinot Grigio from Northern Italy.