Ingredients:
- 250g grated Etivaz AOP
- 8 endives
- 8 thin slices of speck ham
- 1 cube of chicken stock
- Juice of 1 lemon
- 1 garlic clove
- 50cl heavy cream
- 60g butter
- 60g flour
- 1 pinch of nutmeg
- Salt and pepper
- 1 drop of white wine
Instructions:
- Pluck the endives and remove the stems. Heat olive oil and crushed garlic in a pan. Gently fry the endives. When they start to turn golden, add a small amount of white wine to keep the pan moist. Cook until golden and the moisture has evaporated.
- Preheat the oven to 180°C. Melt the butter in a large saucepan. Add the cream and chicken stock. Stir the flour constantly to prevent lumps. Cook for a few minutes over low heat, stirring occasionally.
- Once thickened, add the nutmeg and most of the grated Etivaz AOP (reserve some for gratin) and cook for 2-3 minutes until the Etivaz AOP is completely melted. Salt and pepper to taste. Remove from heat.
- Wrap each endive in a slice of speck ham and arrange them in the baking dish. Pour the sauce over them and sprinkle with grated Etivaz AOP. Bake for about 20 minutes until golden.
Finishing:
Serve as a main dish with rice, baked potatoes, or as a side to roasted meat.