Endives With Ham
- 4 Belgian endives, halved vertically
- 9 tablespoons unsalted butter, more for baking dish
- Juice of 1 lemon
- Pinch sugar
- Salt and ground white pepper
- 2 cups dry white wine
- 3 tablespoons flour
- 2 cups whole milk, warmed
- 4 1/8-inch-thick slices, or about 1/2 pound, cooked ham (jambon de Paris, prosciutto cotto or unsmoked Virginia ham)
- 4 ounces coarsely grated Gruyere or Comte cheese
- Remove outer layer of leaves from endives.
- Trim bottoms, and carve a V shape in cut side to remove cores.
- Place endives cut side down in a single layer in a saute pan.
- Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper.
- Add wine and about 1 cup water to barely cover endives.
- Cut a circle of parchment to fit into pan and place on endives.
- Bring to a simmer and cook 20 minutes, until tender.
- Remove from heat, and cool in liquid.
- Melt remaining butter in a saucepan.
- Whisk in flour and cook, stirring, over low heat for 5 minutes.
- Slowly whisk in warm milk, beating constantly, about 10 minutes, until bechamel sauce is thick and smooth.
- Season with salt and pepper.
- Lightly butter a baking dish to hold endives in a single layer.
- Drain endives, and pat dry on paper towel.
- Cut ham slices in half, and wrap endive halves in ham.
- Place seam side down in baking dish.
- Spoon bechamel over and around roll-ups.
- Sprinkle with cheese.
- Set aside until shortly before serving.
- Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.
- Heat oven to 400 degrees.
- Bake 6 to 8 minutes, until sauce is bubbling.
- Briefly place dish under broiler to lightly brown top.
- Serve hot.
belgian endives, unsalted butter, lemon, sugar, salt, white wine, flour, milk, gruyere
Taken from cooking.nytimes.com/recipes/1923 (may not work)