Antipasti
9 ingredients
2 steps
Ingredients
- 4 tbsp oil
- 12 None Thumbelina carrots, peeled, stems trimmed
- 3 heads Belgian endive, quartered
- 3 tbsp sugar
- 6 tbsp balsamic vinegar
- 2/3 cup vegetable stock
- 5 sprigs fresh basil, leaves stripped from stems
- 12 slices prosciutto
- None None toasted ciabatta, to serve
Directions
-
1Heat 2 frying pans with 2 tbsp oil in each. Divide carrots and endive between each pan and saute for 2 mins. Add 1 1/2 tbsp sugar to each pan and caramelize. Add 3 tbsp vinegar and 1/3 cup stock to each pan and bring to a boil. Strain carrots and endive and allow to cool.
-
2Arrange carrots, endive, basil and prosciutto on plates. Serve with toasted ciabatta.
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