Marinated boconcini with grilled zucchini salad and prosc
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boconcini -- little balls of |
| Mozzarella, about 12 | ||
| 3 | tablespoons | Olive oil plus 3 |
| Tablespoons | ||
| 1 | tablespoon | Chopped fresh thyme leaves |
| 1 | tablespoon | Chopped fresh oregano |
| Leaves | ||
| ¼ | teaspoon | Crushed red chili flakes |
| Salt and pepper to taste | ||
| 2 | mediums | Zucchini, about 1 pound, |
| Sliced lengthwise into inch strips | ||
| 1 | Lemons; Zest of | |
| 1 | bunch | Chives, ends removed |
| 2 | mediums | Plum tomatoes, cut into inch dice, seeds and liquid |
| Reserved | ||
| 2 | tablespoons | Red wine vinegar |
| 1 | bunch | Italian parsley, finely |
| Chopped to yield 1/4 cup | ||
| ¼ | pounds | Prosciutto, sliced paper |
| Thin by butcher | ||
Directions
MOLTO MARIO #MB5674
Drain the boconcini of the liquid it came in. In a mixing bowl, place zucchini, 3 tablespoons 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.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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