Braised Chicory with Mozzarella

Trim and wash the chicory and boil it for 4 minutes in plenty of salted boiling water, then drain, cut in half lengthwise and break the stems apart. Brunoise-cut (finely dice) the celery and carrot; fry in a large pat of butter, then stir in the chicory and stew together for 15 minutes. Season with salt and pepper, transfer to an oven-to-table baking dish, top with diced prosciutto and sliced mozzarella, then bake at 300°F, just until the cheese melts and the vegetables are heated through, but absolutely not browned. Serve immediately.