Stuffed Chicory with Roquefort and Ham

Steam chicory in boiling hot salted water. Cool immediately under cold tap water. Remove stem in wedge shape and scoop out with kitchen knife. Cook the farce on the stove: Melt butter in a Reindl, finely chop shallots, chop ham and raw poultry breast into very small cubes and put everything together in Reindl. Then add crème fraîche, crumbled Roquefort and a little breadcrumbs. Cook on the stove for 3 to 4 minutes while stirring. Blend in a hand mixer until pureed and pipe the finished farce into the chicory using a piping bag. Place chicory in buttered gratin dish. Pour the rest of the crème fraîche, Roquefort and breadcrumbs on top. Bake in very hot oven for 6 min.

Before serving, heat in the microwave for 3 minutes.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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