Chicory Casserole with Ham

Clean the chicory, remove the wedge. Boil a quarter of a liter of water with the quartered lemon, put the perennials and steam for 15 minutes until soft.

Preheat the oven to 200 degrees. Butter a gratin dish, drain canned tomatoes.

Then wrap each drained chicory first in a slice of ham and then in a slice of cheese. Place them side by side in the mold. Place the tomatoes all around the edge.

Bake in the oven at 200 °C for about 20 minutes until the cheese has melted golden.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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