| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | lb | Boconcini, little balls of |
| Mozzarella about 12 | ||
| 3 | T | Extra virgin olive oil, plus |
| 3 tablespoons | ||
| 1 | T | Chopped fresh thyme leaves |
| 1 | T | Chopped fresh oregano leaves |
| 1/4 | t | Crushed red chili flakes |
| Salt and pepper to taste | ||
| 2 | Zucchini, about 1 pound | |
| sliced lengthwise into | ||
| 1/8-i | ||
| Zest of 1 lemon | ||
| 1 | Chives, ends removed | |
| 2 | Plum tomatoes, cut into | |
| 1/4-inch dice seeds and | ||
| liqu | ||
| 2 | T | Red wine vinegar |
| 1 | Italian parsley, finely | |
| chopped to yield 1/4 cup | ||
| 1/4 | lb | Prosciutto, sliced paper |
| thin by butcher |
INSTRUCTIONS
Drain the boconcini of the liquid it came in. In a mixing bowl, place zucchini, 3 tablespoons 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. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5674 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:16:35 -0500 From: Meg Antczak <[email protected]>
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