Chicory saltimbocca

1. Clean the chicory, halve lengthwise and cut out the bitter hearts. Salt the halved chicory and allow to stand for approx. 20 minutes.

2. Cut the oranges into segments. To do this, use a sharp knife to cut off the peel incl. the white skin and cut out the segments by cutting between the membranes, collecting any juice created. Keep the segments and juice separately.

3. Dab the chicory dry, place a sage leaf on top of each, wrap two slices of Parma ham around the chicory and secure with a toothpick.

4. Heat the pan on highest level up to the roasting window and switch to a low level. Place the chicory saltimbocca inside and roast until the turning point is reached.

5. Flip the saltimbocca, then roast the other side until the turning point is reached once again. Remove the saltimbocca and deglaze the pan with orange juice.

6. Add the butter and simmer. Add the orange segments, heat them through and season with pepper. Serve the chicory saltimbocca with the orange sauce.