Home Rezepte Chicorée mit Pfefferschinken, gratiniert

Chicorée mit Pfefferschinken, gratiniert

Zutaten für 4 Personen

8 Stk. Chicoréestauden (je ca. 100 g)
80 g Koch-Schinken mit Pfefferrand (hauchdünn geschnitten)
3 EL Kräuter-Crème-fraîche (15 % Fett)
125 g Mozzarella-Käse (8.5 % Fett)
75 ml Fleischbrühe (Glas)
0.5 Bund Schnittlauch

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Chicorée waschen, vom Strunk befreien und in kochendem Salzwasser 2 bis 3 Minuten blanchieren. Abtropfen lassen, mit Schinken umwickeln und in eine Auflaufform legen. Brühe und Crème-fraiche verrühren, über den Chicorée gießen, kräftig pfeffern. Mozzarella in dünnen Scheiben darauf verteilen. Im vorgeheizten Backofen bei 180 Grad ca. 20 Minuten überbacken. Mit Schnittlauchröllchen bestreut servieren.

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VORIGES NÄCHSTES

35 Minuten

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Sehr einfach

135 kcal
KALORIEN
k. A.
PROTEINE
k. A.
CARBS
k. A.
FETT

DRUCKEN

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