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Categories:Viewed: 30 - Published at: 2 years ago
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
Method
- 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.
