Light cured ham and Belgian endive rolls

Ingredients

• 4 slicescured ham, cut so it can be rolled
• 2 headsBelgian endive
• 30 ml (6 teaspoons)flour
• 250 gskimmed milk
• 80 ggrated caciotta
• to greaseoil
• to tastesalt
• to tasteblack pepper
• to tastenutmeg

Instructions

1. 1

   Prepare the endive

   Wash and trim the Belgian endive, removing any damaged outer leaves and cutting away the base of each root.

2. 2

   Cook and drain

   Boil the endive in salted water until al dente, then drain it. Leave it in a colander for about 10 minutes to drip dry.

3. 3

   Lay out the ham

   Place the slices of cured ham on a work surface.

4. 4

   Roll the endive

   Set the endive pieces on the ham slices and roll them up.

5. 5

   Arrange in a dish

   Place the rolls in an ovenproof dish lightly greased with oil.

6. 6

   Start the sauce

   Meanwhile, prepare a light béchamel sauce.

7. 7

   Mix milk and flour

   Whisk the flour into the milk, taking care to avoid lumps.

8. 8

   Thicken the sauce

   Season with salt and pepper and add a pinch of nutmeg. Put the pan over the heat and stir carefully until the sauce thickens.

9. 9

   Cover and top

   Pour the béchamel over the rolls and sprinkle with the grated cheese.

10. 10

    Grill briefly

    Grill the rolls in the oven for 5 minutes.

What are Belgian endive rolls?

This dish brings together Belgian endive, cured ham and a cheese-topped béchamel in an Italian-style baked preparation. Endive is wrapped in ham and finished under the grill, making the bitter leaves milder and the topping golden.

This version uses skimmed milk in a simple flour-thickened sauce, with caciotta for a savoury finish. Thoroughly draining the cooked endive helps keep the rolls from watering down the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 20g protein, 20g carbs, 17g fat.

The flour and milk provide most of the carbohydrates, while the ham and caciotta contribute protein; the cheese and ham also account for much of the fat. Serve a roll portion with salad or extra vegetables to round out the plate without adding another rich component.

Choosing the ingredients

Endive: choose firm heads with crisp leaves, and remove only the damaged outer leaves and tough base. Keep the pieces intact enough to sit neatly inside the ham.

Ham and cheese: use slices that are flexible enough to roll around the endive. Grated caciotta spreads over the sauce readily; another mild melting cheese can be used if needed.

Getting the sauce smooth

Flour first: whisk it into the milk before heating so it disperses evenly. Work out any small lumps before putting the pan over the heat.

Steady stirring: stir as the sauce thickens, paying attention to the bottom and sides of the pan. Stop when it is thick enough to coat the rolls rather than run straight off.

Draining and rolling

Drain well: leave the endive in a colander for the stated 10 minutes after boiling. Excess water can thin the béchamel as the dish bakes.

Roll gently: place the endive on each ham slice and roll it up without squeezing. Arrange the rolls close together in the lightly oiled ovenproof dish.

Grilling and doneness

The recipe calls for 5 minutes under the grill, but does not specify an oven temperature. Keep an eye on the dish as it grills, since grill strength and distance from the heat vary.

Look for bubbling sauce and cheese that is melted and lightly golden. Serve once the topping has gratinated and the rolls are hot through.

What to serve alongside

A crisp green salad or steamed vegetables make a fresh contrast to the creamy topping. For a more substantial meal, serve with boiled or roasted potatoes.

Add bread if you would like something to mop up the béchamel. Keep any side simply seasoned so it does not compete with the salty ham and cheese.

Recipe notes & tips

• Let the endive drain for the full 10 minutes so the sauce stays thick.
• Whisk the flour into the cold milk before heating to help prevent lumps.
• Stir the sauce continuously as it thickens to keep it smooth.
• Use ham slices large enough to wrap securely around the endive.
• Watch closely during the 5-minute grilling period, as grill intensity varies.

Variations

• Add herbs: stir a little chopped parsley into the béchamel before pouring it over the rolls.
• Try another cheese: use a mild grated cheese that melts well in place of caciotta.
• Add a salad: serve with a sharp, crisp salad to contrast with the creamy topping.
• Use white pepper: season the sauce with white pepper for a subtler look.
• Make it more filling: serve the rolls with boiled or roasted potatoes.

Common mistakes to avoid

• Wet endive: drain it for about 10 minutes after boiling so excess water does not thin the sauce.
• Lumpy sauce: whisk the flour into the milk before heating and stir carefully as it thickens.
• Overcooked endive: boil it only until al dente, as it will be heated again under the grill.
• Loose rolls: choose ham slices that can wrap around the endive and place the seam underneath in the dish.
• Burnt topping: keep watch during the 5-minute grill, since the cheese can brown quickly.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat in an ovenproof dish until hot throughout; the topping may soften after storage.

Frequently asked questions