Recipe courtesy of David Reardon
Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil
- Level: Easy
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
- Yield: 8 servings
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.
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