Belgian Endive with Ham and Cheese

Trim the tough base off the endive heads, place them in a wide skillet, add 20 g butter, and season with salt and pepper. Cover and braise over low heat for 15 minutes, turning occasionally.

Transfer the endive to a colander and let it cool and drain well for 30 minutes: excess liquid would water down the sauce.

Preheat the oven to 200 °C. Wrap each head in a slice of ham and arrange the rolls in a single layer in a baking dish.

For the béchamel, melt the remaining butter in a saucepan, whisk in the flour, and cook for 1–2 minutes, stirring, to form a smooth roux.

Gradually pour in the milk, whisking constantly. Cook for 6–8 minutes over medium heat until the sauce thickens and becomes smooth.

Remove the saucepan from the heat, stir in 180 g grated hard cheese, and season with nutmeg, salt, and black pepper.

Pour the cheese béchamel over the rolls and sprinkle with the remaining 70 g of hard cheese.

Bake for 20 minutes at 200 °C, then, if desired, switch on the top broiler for 2–3 minutes for a golden crust. Serve hot.