Ingredients for Prosciutto Wrapped Endive W Balsamic Fig Reduction Rachael Ra
- Belgian Endive
- Salt & Freshly Ground Black Pepper
- 4-6 slices prosciutto
- Extra Virgin Olive Oil
- Dried Figs
- Balsamic Vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Prosciutto Wrapped Endive W Balsamic Fig Reduction Rachael Ra? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Prosciutto Wrapped Endive W Balsamic Fig Reduction Rachael Ra
- Preheat grill pan or large skillet over medium-high heat.
- Trim the endive heads and quarter them lengthwise.
- Cut each slice of prosciutto in half diagonally.
- Season endive quarters with salt and freshly ground black pepper to taste.
- Wrap each endive quarter with a half-slice of prosciutto. Drizzle with 1 tablespoon extra-virgin olive oil.
- Sear the prosciutto-wrapped endive in the hot pan for 7-8 minutes, turning every couple of minutes, until the prosciutto is crispy and the endive is tender.
- While the endive cooks, prepare the balsamic fig reduction: In a small saucepan, combine 1 cup chopped fresh figs and 1/2 cup balsamic vinegar.
- Bring the fig mixture to a boil, then reduce heat to medium and simmer for 5-7 minutes, or until the figs are softened and the sauce has thickened to a syrupy consistency.
- Once the endive is cooked, arrange it attractively on a serving platter.
- Drizzle generously with the balsamic fig reduction.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
32g
Fat
1g
Carbs
8g
