Gratin d' endives et jambon.
A strong influence from its neighbouring country, Belgium and in particular Flemish , is easily noticeable in many recipes from the Pas de Calais (northern France). The ham and chicory gratin is a great alternative for a tasty supper. Serves 4 Prep and cooking time about 35 minutes Ingredients 4 slices of ham 8 endives (chicory) 100 g of grated gruyere cheese 75 cl of milk 80 g butter 50 g flour 50 g breadcrumbs A good pinch of grated nutmeg salt pepper Method Remove the withered leaves and the curly tip from the chicory (which concentrates a lot of bitterness). With a sharp knife, dig out the centre of the chicory’s base, rinse them under cold water, pat them dry with kitchen towel and cut them into two halves lengthways. Heat 10 g of butter in a frying pan, arrange the first 8 endive halves, cut side down. Brown them over a medium heat for about 5 minutes, remove and keep warm. Return 10 g of butter to the