Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil

Total Time:
26 min
Prep:
20 min
Cook:
6 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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