|per 100 g||Total Recipe|
|Gross weight||100 g||2282 g|
|Energy||443 kJ / 106 kcal||10108 kJ / 2419 kcal|
|Sat. fat||3 g||60 g|
|Unsat. fat||2 g||34 g|
|Fibre||2 g||44 g|
|Salt||547 mg||12464 mg|
150 gCooked ham
60 gRegular White loaf
10 gSea salt
11 mlOlive oil extra-virgin
2 gPepper, black
1.4 kgPotato mash
2.3 kgTotal recipe weight
Start with preparing the potato mash.
While your potatoes are on the stove, wash the chicory.
Where necessary take out the outer leaves, the chicory shouldn't be too thick to roll later on.
Trim the stem a little, making sure the leaves stay attached.
Place the chicory in a sauce pan, cover with water, and place on a medium heat.
When the water starts to boil, add salt and leave to boil slowly for about 25 minutes.
The chicory is ready when the leaves look soft and have turned dark green at the tips.
By this time mashed potatoes sould be done so that you can start making your breadcrumb topping.
Take three slices of regular while bread and remove the crust. Dice them into rough cubes.
Give them a couple of bursts in the blender.
Add some salt and pepper and a lug of olive oil and mix with another couple of bursts.
When the chicory is ready, take them from the pan with the draining spoon and leave in the colander to cool down.
Rub the inside of the glass caserole with some olive oil (or some butter).
Set the oven for 190°C / 374°F temperature
Place a slice of ham on the cutting board and cover it with a slice of cheese.
Take one of the chicory and roll it in the ham and cheese.
Place the roll in the middle of the casserole.
Repeat for all chicory.
Place the potato mash around the chickory so it fits snuggly. Shape it and lightly press it down with a fork.
Place a few extra slices of cheese over the chicory rolls.
Sprinkle the bread crumbs over the dish and place in the oven for 35 minutes.
The dish is ready when the breadcrumbs have nicely browned.
Grate some parmesan through the bread crumbs to liven it up a little bit.
Serve with boiled eggs.