Baked Chicory with Ham and Cheese - ARENSBAK Rosé
Recipe & Food-Styling: Mattia Risalti, Photo & Styling:Oliver Schwarzwald
National Soulfood
Welcome to the third stop on the Tour de Sans, our culinary adventure through the cycling nations of Europe, featured in the latest edition of the Highlevelzero Dining Club Magazine.
Today, we explore Belgium, renowned among cyclists for its steep climbs and tricky cobblestone sections, exemplified in races such as the Tour of Flanders (Ronde van Vlaanderen), a grueling one-day event that challenges riders with demanding route.
Our culinary tip is known as the national dish in Belgium: Baked Chicory with Ham and Cheese. What might sound a bit mundane is, in fact, a delightful piece of soul food. The chicory's bitterness mellows as it's baked, and who can resist the allure of warm ham baked to perfection under a layer of creamy cheese? To complement this rich specialty, we recommend pairing it with a delicious alcoholfree fermented Arensbak Rosé.
The following beverage recommendation below comes from Jennifer Kießling, the owner of the renowned Mindful Drinking Club in Berlin. With her expertise, she has guided all the recipes for our Tour de Sans. You can purchase these excellent drinks either in Berlin or conveniently online at www.mindfuldrinkingclub.de.
And here, too, it is worth pausing for a moment to pay tribute to the great cyclist who adorns our picture, Eddy Merckx, who was elected the Sportsman of the Century in Belgium. He won the most famous one-day race in Belgium, the Tour of Flanders, twice. Additionally, he has won 11 Grand Tours and 19 significant one-day races. According to an anecdote, his insatiable hunger for victory earned him the nickname "The Cannibal."
Recipe & Food-Styling: Mattia Risalti, Photo & Styling:Oliver Schwarzwald
Baked Chicory with Ham and Cheese
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves 4
Ingredients:
5 medium-sized Chicory heads
2 garlic cloves
2 tsp Powdered sugar
150g white wine
90g Grated Emmental cheese
250ml Heavy cream
8 Slices of cooked ham (e.g., Prosciutto Cotto)
2 tsp Olive oil
Butter for greasing the baking dish
Instructions:
Preheat the oven to 180°C (350°F).
Prepare the chicory: Cut the chicory heads in half lengthwise, removing the tougher base, and rinse them thoroughly under running water.
In a large skillet, heat olive oil over medium heat. Add peeled garlic cloves and sauté until fragrant.
Add chicory to the skillet and cook until slightly tender.
Sprinkle powdered sugar over chicory and stir well to caramelize. Pour in white wine (or water), bring to a boil, then simmer until chicory is soft and the liquid is reduced.
Grease a baking dish with butter. Wrap each chicory half with a slice of cooked ham and place them in the baking dish.
Pour heavy cream (or water) over the chicory in the baking dish.
Sprinkle grated Emmental cheese over the chicory and cream.
Bake in the preheated oven for 15-20 minutes, or until the cheese has melted and turned golden.
Remove from the oven and let it cool slightly before serving.
Enjoy this delightful Baked Chicory with Ham and Cheese, a perfect blend of flavors and textures!
Photo: Oliver Schwarzwald
ARENSBAK Rosé
Its light yet present flavours and sassy acidity make this sparkling Rosé alternative the ideal companion for a hearty snack. Fermented green tea and oak wood with elderberry, hibiscus and pink pepper, a combination that teases your smell and pleases your palate. A fresh sparkling, that lasts! (Jennifer Kießling)