Difficulty:[usr 3 ]
Boil salted water with lemon juice in a large saucepan. Cut the base of the endives, remove the outer leaves and dig them a little at their base to remove the bitter heart from the foot.
Immerse the endives in boiling water and let them cook for 10 minutes after resuming boiling. Drain them well then wrap each one in a slice of Iberian ham. Arrange them in a previously buttered gratin dish.
Preheat the oven to th. 6 (180°C).
Prepare the béchamel. Melt the butter in a saucepan. Add the flour all at once and mix well with a wooden spoon. Reduce the heat to low and pour in the milk little by little, whisking constantly.
Mix to obtain a creamy, smooth and slightly thick sauce.
Season with Sichuan salt and pepper, add a pinch of grated nutmeg.
Pour the sauce over the endives and bake for 20 minutes.
Serve very hot right out of the oven.
