SKEWERED MOZZARELLA BALLS IN ROMAINE

Skewered Mozzarella Balls in Romaine image

Provided by Michael Chiarello : Food Network

Time 1h26m

Yield 4 servings

Number Of Ingredients 11

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4 very large romaine leaves
4 (2-ounce) balls fresh mozzarella cheese, cut into small cubes
1/4 cup diced prosciutto
Gray salt and freshly ground black pepper
12 to 15 skewers, soaked in water for 1 hour
1 tablespoon extra-virgin olive oil
Sun-dried Tomato Dressing, recipe follows
4 ounces oil-packed sun-dried tomatoes, julienned, oil reserved
1 tablespoon balsamic vinegar
1 teaspoon fresh minced garlic
Gray salt and freshly ground black pepper

Steps:

Preheat outdoor grill to medium heat or preheat broiler.
Bring a pot of salted water to a boil. Blanch the romaine in the salted water for about 30 seconds, or until the central rib is just tender enough to bend. Remove and plunge into ice water to stop the cooking. Drain and pat dry.
Lay romaine leaves out on a counter, outer rib side down. Cut out the wide rib section, or flatten it with your hands. Place a piece of cheese in the middle of each leaf. Top with about 1 tablespoon of the prosciutto. Season with salt and pepper. Make a neat package by folding the leaves around the cheese like an envelope. Place them seam side down. Run a skewers through each package. Brush each with olive oil. Refrigerate if not grilling immediately.
Grill cheese packages over medium heat or broil about 4 inches from the heat. Cook 2 to 3 minutes and turn over. The cheese should begin to weep. Cook another 1 to 2 minutes or until the packets are lightly browned. Top with Sun-dried Tomato Dressing and serve.
In a bowl, mix the sun-dried tomatoes and their oil, vinegar and garlic. Season with salt and pepper.