Prosciutto Wrapped Broccolini With Basil Crisps

Foodista Cookbook Winner

Category: Cocktails & Appetizers | Blog URL: http://www.gourmetfury.com/2009/11/prosciutto-wrapped-broccolini/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

1 bunch of Broccolini
12 Thinly sliced Prosciutto or your preferred cured meat

Preparation

1
Prepare an ice bath. Trim 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.
2
Reduce the balsamic vinegar over medium heat until it becomes 1/4 cup of sticky syrup. Set aside.
3
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.
4
Heat up the grill and coat generously with olive oil. Grill the broccolini until slightly charred and softened. Season with salt and pepper.
5
Wrap the broccolini with prosciutto. Place onto serving platter, drizzle with some extra virgin olive oil and the balsamic reduction.
6
Garnish with basil crisps when ready to serve.

Tools

 



About

Broccolini is a cross between broccolli and gai-lan, a common green used in Asian cooking. The distinct florets grow out of crispy gai-lan like stems. Its flavor is sweeter and greener than broccolli and has a lovely tinge of bitterness.
This vegetable carries its own flavour and can stand up to the saltiness of the prosciutto and the pronounced tang of the vinegar.

Yield:

4 as appetizers

Added:

Tuesday, January 5, 2010 - 5:57pm

Creator:

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