Читать книгу On Rue Tatin: The Simple Pleasures of Life in a Small French Town - Susan Loomis - Страница 9

Every time I talk with Edith in winter, it seems she has just made and served this typical Norman dish. ‘Tout le monde aime ça!’ she exclaims each time – amazed, I think, that she’s hit upon a dish her four nearly-grown children like as much as she and her husband, Bernard, do. (Edith is no longer a vegetarian, as she was when I first met her.) Joe and Michael ate this dish once at Edith’s when I was out of town and both told me how much they liked it, so I’ve included it in my repertoire. Not only is it delicious, but it is easy to make as well. Serve with a simple red Bordeaux.

2 lb (1kg) Belgian endives (chicory)

2¹/₂ cups (625ml) whole milk

2 dried bay leaves

4 tbs (2 oz/60g) unsalted butter

4 tbs (1 oz/30g) plain flour

Sea salt and freshly ground black pepper

10 oz (310g) thinly sliced ham, cut in 1¹/₂-inch (4cm) wide strips

2 oz (60g) Gruyère or Comté cheese, grated

1. Place 3 inches (7.5cm) water in the bottom of a steamer and bring to a boil. Steam the endives until they are tender and have turned a flat blue-green, about 20 minutes. Remove from the steamer and let drain for several hours.

2. Preheat the oven to 450°F (230°C/gas 8–9).

3. Scald the milk with the bay leaves in a heavy-bottomed pan over medium heat. Remove from the heat, cover and let sit for at least 10 minutes. Remove and discard the bay leaves.

4. Melt the butter in a medium-sized, heavy-bottomed pan and when it is foaming whisk in the flour. Let the mixture foam and cook for at least 2 minutes. Whisk in the milk and keep cooking, whisking constantly, until the mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Season with salt and pepper and remove from the heat.

5. Lightly salt the endives. Lay the strips of ham out on a worksurface and roll 1 endive up in each ham slice. Lay the endive and ham in a baking dish with the end of the ham underneath, so it doesn’t unroll. When all of the endives are rolled in ham and placed in the baking dish, pour the bechamel sauce over all, making sure it evenly covers all the endives. Sprinkle with the grated cheese and bake in the centre of the oven until the cheese is golden and the dish is hot, about 30 minutes. Remove from the oven and serve immediately, being careful not to burn yourself.

Serves 4 to 6