- 4 heads of chicory
- 1 ounce butter
- 1 cup vegetable or chicken stock
- 4 slices prosciutto
- 3 ounces mascarpone cheese
- 2 ounces Emmenthal or Cheddar cheese, sliced
- salt and freshly gound black pepper
Preheat the oven to 350 degrees. Grease an ovenproof dish. Trim the chicory and remove the central core. Melt the butter in a large saucepan and gently saute the chicory over a moderate heat for 4-5 minutes, turning occasionally, until the outer leaves begin to turn transparent. Add the stock and a little seasoning, bring to a boil and then cover and simmer gently for 5/6 minutes until the chicory is almost tender. Remove the chicory using a slotted spoon. Lay out the prosciutto slices and place one piece of chicory on each of the slices. Roll up and place, side by side, in a single layer in the prepared dish. Simmer the stock until it is reduced by about half and then remove from the heat. Stir in the mascarpone cheese and pour the sauce over the chicory. Lay the slices of Emmenthal or Cheddar cheese over the top and bake in the oven for about 15 minutes until the top is golden and the sauce is bubbling.