Chicory doesn’t belong to the ‘exotic’ department in Italy, but this recipe is for sure not familiar in this country of foodies.
I bought 1 kilo of fresh chicory (recipe for 2p). Chop off the little brown end, make a few incisions in the hard part.
Blanch or steam the chicory al dente. Drain and remove most of the liquid.
Make a real bechamel sauce with 1 table spoon of flour and 1 table spoon of butter. Bake the flour until smelling the smell of baked cookies. Add 500 ml of semi skimmed milk while stirring constantly. Add nutmeg, pepper, salt, 2 chopped garlic cloves the zeste of 1 lemon and a drizzle of lemon juice. Add 2 table spoons of fresh chopped parsley and 2 table spoons of grated cheese.
Cover the chicory with smoked salmon (150 grams pp). Put in a greased oven dish. Spread the sauce.
Finish with a few slices of lemon and 2 table spoons of grated cheese.
Put in the oven at 200° for 30 mins.