GRILLED BACARA RANCH ROMAINE LEAVES WITH PROSCIUTTO, PINE NUTS AND BASIL
Steps:
- 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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