Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil
- 8 large outside Romaine leaves
- 8 slices fresh mozzarella, cut 1/4-inch thick
- 8 large basil leaves
- 1/4 cup toasted pine nuts
- 8 thin slices prosciutto
- Olive oil
- Cracked black pepper
In a large sauce pot with boiling salt water, blanch romaine leaves for 5 seconds and place in ice water bath. Remove and dry off surface. Layer 1 slice of mozzarella, 1 basil leaf, and toss in some pine nuts. Roll up and wrap in prosciutto. Repeat process with rest of leaves.
Marinate in olive oil and cracked black pepper. Reserve for grill. Grill lightly until cheese is soft and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef David Reardon