| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boconcini; little balls of Mozzarella, — about 12 |
| 3 |
tb |
Extra virgin olive oil; plus 3 tablespoons |
| 1 |
tb |
Chopped fresh thyme leaves |
| 1 |
tb |
Chopped fresh oregano leaves |
| 1/4 |
ts |
Crushed red chili flakes |
|
|
Salt and pepper to taste |
| 2 |
md |
Zucchini, about 1 pound, sliced lengthwise; into 1/8-i |
|
|
Zest of 1 lemon |
| 1 |
bn |
Chives,; ends removed |
| 2 |
md |
Plum tomatoes, cut into 1/4-inch dice,; seeds and liqu |
| 2 |
tb |
Red wine vinegar |
| 1 |
bn |
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 <meginny@frontiernet.net>
A Message from our Provider:
“Nothing ruins the truth like stretching it.”