Prosciutto Wrapped Broccolini With Basil Crisps

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Category: Cocktails & Appetizers | Blog URL:

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.


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


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.
Reduce 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.
Heat up the grill and coat generously with olive oil. Grill the broccolini until slightly charred and softened. Season with salt and pepper.
Wrap the broccolini with prosciutto. Place onto serving platter, drizzle with some extra virgin olive oil and the balsamic reduction.
Garnish with basil crisps when ready to serve.




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.


4 as appetizers


Tuesday, January 5, 2010 - 5:57pm


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