Ingredients
- 4 chicory
- 1 tbs lemon juice
- 1 small zucchini
- 1 red bell pepper
- 1 onion
- 2 tbs butter
- 1 tbs flour
- 150 ml vegetable broth
- 100 ml milk
- 100 g grated cheese
- salt, pepper
- nutmeg
- 1/2 bunch chives
- 8 slices cured ham
Preparation
1. Clean the chicory, halve lengthwise, cut out the bitter wedge in the center, and place in the Softiera insert.
2. Pour approx. 100 ml of water into the large pot, place the Softiera insert inside it and drizzle chicory with lemon juice. Close with the EasyQuick with the 24 cm sealing ring.
3. Place the pot on the Navigenio, heat on level 6 up to the steam window, switch to level 2 and cook for approx. 6 minutes in the steam area.
4. Clean the zucchini and bell pepper, peel the onion and very finely dice everything. Add the onion to the small pot, place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, and roast briefly the onion mix.
5. Add the butter and melt. Sprinkle in the flour and sauté briefly, gradually stir in the broth, milk, and chicory stock. Let simmer for a few minutes.
6. Stir in half of the cheese, season with salt, pepper and nutmeg. Finely cut the chives, add to diced vegetables.
7. Wrap the chicory in the ham and place back in the large pot, pour the cheese sauce over top, sprinkle with the remaining cheese.
8. Put the pot in the inverted lid, place the Navigenio overhead and switch to high level, and gratinate for approx. 8 minutes. .
Tip
- Drizzling the chicory with lemon juice helps retain its white color and gives the sauce a fresh taste.
This recipe has been tested and approved by AMC.
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