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Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil Recipe

Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil Recipe

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Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil

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Ingredients:

Serving

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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28.51 Kcal (119 kJ)
Calories from fat	25.86 Kcal
		% Daily Value*
Total Fat	2.87g	4%
Sodium	0.1mg	0%
Potassium	26.66mg	1%
Total Carbs	0.56g	0%
Sugars	0.17g	1%
Dietary Fiber	0.18g	1%
Protein	0.61g	1%
Vitamin C	0.1mg	0%
Iron	0.3mg	1%
Calcium	1.6mg	0%

Amount Per 100 g
Calories	604.13 Kcal (2529 kJ)
Calories from fat	548.11 Kcal
		% Daily Value*
Total Fat	60.9g	4%
Sodium	2.21mg	0%
Potassium	565mg	1%
Total Carbs	11.94g	0%
Sugars	3.58g	1%
Dietary Fiber	3.79g	1%
Protein	12.83g	1%
Vitamin C	2.8mg	0%
Iron	5.7mg	1%
Calcium	33.1mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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