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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
belgian endive	4	heads		-	-	-	-
salt black pepper			ground	-	-	-	-
prosciutto	1/4		sliced	-	-	-	-
extra virgin olive oil				-	-	-	-
fig	2		chopped dried	-	-	-	-
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.