Italian recipes

Marinated Boconcini with Grilled Zucchini Salad and Prosciutto

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

1 pound boconcini - little balls of mozzarella -- about 12

6 tablespoons extra-virgin olive oil -- divided

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh oregano leaves

1/4 teaspoon crushed red chili flakes

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

2 medium zucchini - -- (abt 1 lb), sliced lengthwise into 1/8 inch strips

1 medium lemon -- zest of

1 bunch chives -- ends removed

2 medium plum tomatoes -- cut 1/4 inch dice, seeds, liquid reserved

2 tablespoons red wine vinegar

1/4 cup finely-chopped Italian parsley

1/4 pound prosciutto -- sliced paper thin

1 pound boconcini - little balls of mozzarella -- about 12

6 tablespoons extra-virgin olive oil -- divided

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh oregano leaves

1/4 teaspoon crushed red chili flakes

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

2 medium zucchini - -- (abt 1 lb), sliced lengthwise into 1/8 inch strips

1 medium lemon -- zest of

1 bunch chives -- ends removed

2 medium plum tomatoes -- cut 1/4 inch dice, seeds, liquid reserved

2 tablespoons red wine vinegar

1/4 cup finely-chopped Italian parsley

1/4 pound prosciutto -- sliced paper thin

Preparation / Directions:

Preheat the grill. 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. Comments: The original title of this recipe as listed is "Marinated Boconcini With Grilled Zucchini Salad And Prosciutto Juilenne". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5674)

Marinated Boconcini with Grilled Zucchini Salad and Prosciutto

Ingredients:

Preparation / Directions:

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