Antipasti - cooking recipe

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

Preparation

Heat 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.
Arrange carrots, endive, basil and prosciutto on plates. Serve with toasted ciabatta.