PROSCIUTTO WRAPPED ENDIVE W/ BALSAMIC FIG REDUCTION - RACHAEL RA
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! :)
Provided by Julesong
Categories Ham
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the heads of endive, and quarter them lengthwise.
- Cut the sliced prosciutto in half on an angle across the center.
- Over medium-high temperature, heat a grill pan or large skillet.
- Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).
- Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
- 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.
- 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.
- 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.
- When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
- Serve and enjoy!
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Kendall Orben
orben.k@yahoo.comI would not recommend this recipe. It was a waste of time and money.
Sharujan Logesesvaran
sharujan.l@yahoo.comThis recipe was just okay. It wasn't bad, but it wasn't anything special either.
Chioma
chioma@yahoo.comI was a bit disappointed with this recipe. The endive leaves were tough and the balsamic reduction was too tart.
BD GAMER Riad
b32@hotmail.co.ukI'm always looking for new and creative ways to cook figs, and this recipe definitely fits the bill. It's a unique and delicious dish that I'm sure to make again.
John Thuita
jt74@gmail.comThis is the perfect recipe for a light and healthy meal.
Kwabena Tawiah
tk@hotmail.frThe prosciutto-wrapped endive is a great way to get your kids to eat their vegetables.
Lubega Abdul
l-a@hotmail.frI've never made anything like this before, but it was surprisingly easy. I'm definitely going to make it again.
Ken Benavente
b_ken67@yahoo.comThis dish is so versatile. You can serve it as an appetizer, main course, or side dish.
Raiatea
raiatea@gmail.comI love the way the balsamic reduction caramelizes in the oven. It adds a delicious depth of flavor to the dish.
Rasel Mahmud
m.rasel45@yahoo.comI've made this recipe several times, and it always turns out perfectly. It's a great recipe for beginners, because it's so easy to follow.
Niko McBride
mcbrideniko@yahoo.comThis is one of my favorite recipes to make for special occasions. It's always a crowd-pleaser.
Avinash Ganga
g@hotmail.comI'm not a big fan of endive, but this recipe changed my mind. The leaves were so tender and flavorful, and they really complemented the prosciutto and figs.
Millicent Maswanganye
maswanganye-m89@hotmail.comThis dish is a great way to use up leftover figs. I always have a few extra figs lying around after I make fig jam, and this is the perfect way to use them up.
prabin dangi
dprabin@aol.comThe presentation of this dish is also very impressive. It's sure to wow your guests.
Robert Minamino
minamino_r@yahoo.comI love how easy this recipe is to make. It's perfect for a weeknight dinner when I don't have a lot of time to cook.
Iva Roy
r-iva@gmail.comI was a bit skeptical about the combination of figs and prosciutto, but it totally worked! The sweetness of the figs balanced out the saltiness of the prosciutto perfectly.
Devils Curse
d_c4@gmail.comFig and balsamic reduction was the star of the show.
NASIM YT
nyt@hotmail.comI've never cooked with endive before, but this recipe made it easy. The leaves were tender and flavorful, and they held up well to the wrapping and baking process.
Subilish Das
d-subilish@aol.comThis dish was a hit at my dinner party! The combination of sweet figs, tangy balsamic vinegar, and salty prosciutto was divine. The endive leaves were the perfect vessel for holding all the flavors.