belgian endive or chicory is not a vegetable that will be liked by everybody. it being slightly bitter puts it in the category for an acquired taste. the recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick and you will halve them buy less heads. you can also make a bechamel sauce to which you add cheese and nutmeg, pour that over the ham wrapped endive, add more cheese on the top and bake. bread crumbs can be mixed in the cheese for the topping. in holland we usually serve this with mashed potatoes.
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