For the chicory Carefully remove the chicory from the stem with a kitchen knife so that the leaves are not damaged and keep together. Melt the butter in a saucepan, add the thyme, a splash each of port wine and salt, water, powdered sugar and pepper. Form the chicory with this flavored butter into 4 vacuum bags and seal with the vacuum sealer. Simmer the bags in a water bath at 68 degrees for ten minutes.
For the veal rolls Plate the veal cutlets, season with salt and pepper, then top each with two tomato fillets, basil leaves and a little Parma ham and roll up, securing with a wooden skewer. Heat 1 tbsp olive oil in a frying pan, brown the rolls and cook in the oven at 160 degrees for about 5-6 minutes, adding a little chicken stock. Cut carrot, celery and leek into small cubes and sauté in butter and olive oil. Remove the chicory from the bags, cut in half and place on top of the vegetables. Add a little veal stock and the rest of the liquid from the bag and stew gently for about 5 minutes with the lid closed.
Arrange the chicory with the vegetables and two veal rolls on top.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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