Sugarloaf gratin
Sugarloaf is a salad that can be eaten raw or cooked, a bit like endive but less bitter.
Ingredients · Servings 3 people
- 1 unit chicory sugarloaf
- 2 onion units
- grated parmesan
- 3 slices of cooked ham (it can be mixed cooked and raw)
- 1 unit liquid cream
- 1 tbsp mustard
- olive oil
- cell
Method · 15 min
- Finely chop the onions and sauté them lightly in a little olive oil. Wash the lettuce, tear it into strips, and add it to the sautéed onions. Cook over low heat, seasoning with salt, until the water has evaporated.
- Mix together the flour, mustard and cream.
- Cut the ham into strips.
- In a gratin dish, place half of the cooked salad, sprinkle with Parmesan cheese, add half of the cream, and then a layer of half of the ham. Repeat this layering process with the remaining ingredients. Press down firmly with a fork so that the cream covers everything. Sprinkle with Parmesan cheese.
- Place in the oven at 190°C for 30 minutes.
- Sugarloaf chicory, 1 unit.
- Onion 2 units
- Cooked ham (can be blended cooked and raw) 3 slices.
- Liquid cream 1 unit
- Mustard 1 tbsp
