-(no whipped cream!) Salt, pepper, salt, z, nutmeg – (to (to ch taste).
Clean the chicory, i.e. remove the outer leaves and so on. Then quarter the chicory and remove the hearts – those of the chicory of course chicory quarters in boiling hot water until they *start* to soften. Meanwhile, preheat the stove to about 200 °C. Butter a shallow gratin dish. Remove the chicory spatulas from the water and drain well. After draining, spread the chicory evenly in the gratin dish. Cut the cooked ham into narrow, short strips and divide between the chicory. Season the whipped cream with pepper, salt and a hint of nutmeg – perhaps also with a little chicken stock. I prefer Lacroix chicken stock here, because it really tastes like chicken and not like Maggi, as almost all commercial chicken stocks do. For this variation, bubble up the whipped cream sauce and mix in the stock as needed. Imho the light chicken flavor goes well with the chicory and cooked ham. Sprinkle a tiny bit of basil evenly over the chicory and ham. Sprinkle with the grated cheese, Pour the whipped cream sauce over the casserole. Bake the chicory casserole for about 25 minutes in the heated oven. Visual test: If the cheese is well run and color be- comes leisurely color and The whipped cream cheerfully “bubbles”, it is right. Depends as well a
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