150 g/5 oz fontina cheese, diced
150g/5 oz mozzarella cheese, diced
250 ml/8 fl oz milk
4 chicory heads
25 g/1 oz butter, plus extra for greasing
4 slices prosciutto
2 egg yolks, lightly beaten
50 g/2 oz Parmesan cheese, freshly grated
salt and pepper


1.Put the diced fontina and mozzarella in a bowi, add the milk and set aside to soften for 1 hour.
2.Bring a large pan of salted water to the boil. Add the chicory heads and simmer for 15 minutes, then drain well. Preheat the oven to 200°C/400°F/Gas Mark 6.
3.Grease an ovenproof dish with butter. Wrap each chicory head in a slice of prosciutto and arrange in the dish.
4.Gently heat the cheese and milk mixture in a frying pan, stirring, to make a thick, smooth cream.
5.Season with salt and pepper. Remove from the heat, stir in the egg yolks and pour the sauce over the chicory.
6.Sprinkle with the Parmesan, dot with the butter and bake for 10 minutes.

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