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Recipe courtesy of David Reardon

Show: BBQ with Bobby Flay

Episode: BBQ Rewards

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

Total:: 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 8 servings
Cuisine: american
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