Endives, also called chicory, are one of the specialties of the region. Start by cleaning 8 endives. Dig into their center so as to remove their heart, responsible for their bitterness. Melt 50g butter in a saucepan and braise with a little powdered sugar and water for 15 minutes. Wrap each chicory with a slice of cooked ham and place them in a gratin dish. Then prepare a bechamel sauce:melt 100g of butter, add 4 tbsp of flour and mix well. Then add 400 ml of milk and thicken. Add salt and pepper. Pour the sauce over the endives, sprinkle with grated cheese and bake the dish for 30 minutes at 210°C.
Maroilles is another specialty of the region. Line a pie pan with bread dough. On the bottom of the pie, place a maroilles cheese previously scraped and cut into slices. Pour over a beaten egg yolk with 20 cl of heavy cream. Bake the tart for 15 minutes at 240°C. Serve hot with a green salad.
The sugar pie is a pie lightly brioche and topped with melting brown sugar. Perfect for dessert or a snack. Start by dissolving 10 g of baker's yeast in a little water. In a bowl, pour 300 g of flour in a fountain. Add 30g caster sugar, 1 pinch of salt and 150g softened diced butter. Then add the yeast dissolved in the water with the addition of a beaten whole egg. Knead the dough by hand or in a robot until it is homogeneous and not sticky. Form a ball and let it rest for 2 hours in the fridge. Then roll out the dough to a thickness of about 5mm and place it in a mold. With your fingertips, make small holes all over the bottom of the pie. In a bowl, beat 1 egg with 10 cl of milk and 10 cl of liquid cream. Sprinkle with 150g of brown sugar then pour in the egg-milk-cream mixture. Dot with a few knobs of butter and bake for 30 minutes at 210°C. Serve cold.
