Prepare an ice
the bottom tip off the broccolini. Bring a large pot of water to a rolling boil.
Add a generous amount of salt. Blanch
the broccolini for 30 seconds, remove, then submerge into the ice
bath. When the broccolini is fully cooled,
drain and pat dry
with a kitchen towel.
the balsamic vinegar over medium heat
until it becomes 1/4 cup of sticky syrup. Set aside.
Drop a small handful of basil leaves into the oil. Shield yourself from potential splatter. It only takes one second for the leaves to pop. Immediately fish them from the oil with a strainer and place onto a towel-lined plate.
The leaves should become crisp
and translucent, but not darkened or it will be bitter.
up the grill
generously with olive oil. Grill
the broccolini until slightly charred and softened. Season
the broccolini with prosciutto. Place onto serving
platter, drizzle with some extra virgin olive oil and the balsamic reduction.