Marinated Boconcini With Grilled Zucchini Salad And Prosc Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
MOLTO MARIO #MB5674
1 lbs: Boconcini, little balls of
Mozzarella, about 12
3 tbsp: Olive oil plus 3,
Tablespoons,
1 tbsp: Chopped fresh thyme leaves,
1 tbsp: Chopped fresh oregano,
Leaves,
1/4 tsp: Crushed red chili flakes,
Salt and pepper to taste,
2 medium: Zucchini, about 1 pound,
Sliced lengthwise into,
1/8: -inch strips,
1: Lemons, Zest of
1 bunch: Chives, ends removed
2 medium: Plum tomatoes, cut into
1/4: -inch dice, seeds and liquid
Reserved,
2 tbsp: Red wine vinegar,
1 bunch: Italian parsley, finely
Chopped to yield 1/4 cup,
1/4 lbs: Prosciutto, sliced paper
Thin by butcher,
Directions:
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.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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