Recipe courtesy of David Reardon
Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 135
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 28
- Sodium
- 380
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
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.