Prosciutto Wrapped Endive W/ Balsamic Fig Reduction - Rachael Ra |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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I saw Rachael Ray preparing these on 30 Minute Meals recently, then found endive on sale at Trader Joe's… I have the rest of the ingredients at home, so I couldn't resist! :) Ingredients:
4 heads belgian endive (or 2 heads endive and 2 small heads radicchio) |
salt & freshly ground black pepper |
1/4 lb thinly sliced prosciutto |
extra virgin olive oil, for brushing |
2 dried figs, finely chopped |
1/2 cup balsamic vinegar |
Directions:
1. Trim the heads of endive, and quarter them lengthwise.
2. Cut the sliced prosciutto in half on an angle across the center.
3. Over medium-high temperature, heat a grill pan or large skillet.
4. Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).
5. Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
6. Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
7. While the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil.
8. Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
9. When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
10. Serve and enjoy!
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