Indivia Belga Farcita Gratinata Con Besciamella, Stuffed and Gratinated Chicory

Have fun preparing this mushroom dish!

Cut the chicory in half lengthwise, place in a gratin dish, pour a little oil and a tablespoon of water and sprinkle with salt and pepper. Cook the chicory in the oven at 200 degrees for about 20 minutes.

In the meantime make a bechamel sauce with milk, butter and flour. Make the sauce 8 min and season with the finely chopped pepper, mushrooms, salt, nutmeg and a little finely chopped parsley.

Stuffing: mix the roasted veal with the spinach, a quarter of the bechamel sauce, an egg, a tablespoon of Parmesan cheese and salt and pepper. Remove the chicory from the stove, hollow it out in the middle and fill it with the meat and spinach filling. Repeat the vegetables in the gratin dish, pour the remaining béchamel sauce over them and cook in the oven at maximum temperature until the casserole has a golden brown crust.

Bring to the table warm.

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