Wednesday, January 18, 2006

Marinated Bocconcini with Grilled Zucchini Salad and Prosciutto

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1 lb. boconcini*
6 tbsp. extra-virgin olive oil, divided
1 tbsp. chopped fresh thyme leaves
1 tbsp. chopped fresh oregano leaves
1/4 tsp. crushed red chili flakes
Salt, to taste
Freshly ground black pepper, to taste
2 md. zucchini, sliced lengthwise into 1/8-inch strips
1 lemon, zest of
1 bunch chives, ends removed
2 md. plum tomatoes, cut into 1/4-inch dice, seeds and liquid reserved
2 tbsp. red wine vinegar
1/4 cup finely chopped Italian parsley
1/4 lb. prosciutto, sliced paper-thin
Preheat the grill. Drain the boconcini of the liquid it came in. In a mixing bowl, place zucchini, 3 tbsp. extra-virgin olive oil, thyme, oregano, crushed red chili flakes, and salt and pepper. Set aside at least 1 hour.

Place zucchini slices on the grill and cook until tender but not really soft. Remove from grill and place in medium bowl. Add lemon zest, whole chives, plum tomato pieces, vinegar and chopped parsley. Toss gently to coat zucchini and divide among 4 plates.

Place 3 boconcini on top of each pile of zucchini and set aside. Stack all prosciutto directly on top of one another and cut across the slice into matchstick julienne. Sprinkle over mozzarella and zucchini and serve immediately.


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