Prosciutto Wrapped Endive W Balsamic Fig Reduction Rachael Ra Food

PROSCIUTTO WRAPPED ENDIVE W/ BALSAMIC FIG REDUCTION - RACHAEL RA

Prosciutto Wrapped Endive W/ Balsamic Fig Reduction - Rachael Ra image

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

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

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!

PROSCIUTTO WRAPPED ENDIVE AND RADICCHIO WITH BALSAMIC-FIG REDUCTION

Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 18m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 heads Belgian endive, quartered lengthwise
2 small heads radicchio, quartered lengthwise
Salt and pepper
1/4 pound sliced prosciutto, cut slices in 1/2 on an angle across the center
Extra-virgin olive oil, for brushing
2 dried figs, finely chopped
1/2 cup balsamic vinegar

Steps:

Preheat a grill pan over medium-high heat.
Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.

ROSEMARY BALSAMIC REDUCTION

Rosemary Balsamic Reduction image

This sauce is recommended over beef tenderloin, but would also be great over lamb, pork or even grilled veggies!!! This sauce can be prepared ahead of time and simply warmed up in the microwave when it's time to serve. Fast and easy. Recipe from Dierberg's Everybody Cooks Sept 2002 edition.

Provided by januarybride

Categories < 15 Mins

Time 14m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon olive oil
2 shallots, minced
3/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary

Steps:

In a small saucepan over medium-high heat, heat oil.
Add shallots and cook 1-2 min until soft.
Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.

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