all-around-luna

On the day before, you cooked the Belgian dish known as "chicory au gratin". You end up with leftovers but that's not a problem. You can now reheat it and put it on pasta. It works incredibly well.

Now to make "chicory au gratin" ?

Basically, you cook chicory slowly in some butter then you roll it into a slice of ham. Put it in an oven dish, pour Bechamel sauce on it and top it with grated cheese. The dish goes under the grill to get brown. Usually served with mash...

Variation : works also with leek or celery. Vegeterian ? Just remove the ham.

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