Mix the minced meat with the spring onion, salt, pepper and nutmeg.
Halve the Belgian endives.
Fill the halved Belgian endives with the minced meat. Press the halves together and wrap them with 2 pieces of prosciutto. To make sure that everything stays together you might wrap it with a piece of string.
Place the filled Belgian endives in a greased baking tray. Fill that with a bit of water and place some butter on top of the prosciutto.
Bake for 40 minutes. Open a few times to pour the sauce over the filled Belgian endives to keep them moist.
Meanwhile chop the parsley finely, and mix it with the sauce just before finishing. Pour some of the sauce with the parsley over the Belgian endives.
For the best result, place the chicory on their sides. Otherwise they will fall over.
When the Belgian endives are baking in the oven you have lots of time to make delicious mashed potatoes (with nutmeg).
Don't cut off the hard and bitter bottom of the chicory. It keeps the leaves together which otherwise will fall apart.
If the baking is going too fast, cover the Belgian endives and the prosciutto with some silver paper.