Prosciutto Wrapped Broccolini With Basil Crisps

If you have approximately 45 minutes to spend in the kitchen, Prosciutto Wrapped Broccolini With Basil Crisps might be a tremendous gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 4. One serving contains 878 calories, 146g of protein, and 21g of fat. For $7.54 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, fresh basil, meat, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people made this recipe, and 8 would say it hit the spot. It is brought to you by Foodista. Overall, this recipe earns an amazing spoonacular score of 88%. If you like this recipe, you might also like recipes such as Prosciutto-Wrapped Shrimp with Mozzarellan and Basil, pass the prosciutto – prosciutto wrapped pear with parmesan, and Caramelized Onion, Prosciutto and Broccolini Crustless Quiche.

Servings: 4

 

Ingredients:

1 bunch of Broccolini

1 bunch of Fresh Basil

12 Thinly sliced Prosciutto or your preferred cured meat

1 cup Balsamic Vinegar

Olive Oil

Salt and Pepper

Equipment:

pot

kitchen towels

sieve

grill

Cooking instruction summary:

Prepare an ice bath. Trim the bottom tip off the broccolini. Bring a large pot of water to a rolling boil. Add a generous amount of salt. Blanch the broccolini for 30 seconds, remove, then submerge into the ice bath. When the broccolini is fully cooled, drain and pat dry with a kitchen towel. Reduce the balsamic vinegar over medium heat until it becomes 1/4 cup of sticky syrup. Set aside. Drop a small handful of basil leaves into the oil. Shield yourself from potential splatter. It only takes one second for the leaves to pop. Immediately fish them from the oil with a strainer and place onto a towel-lined plate. The leaves should become crisp and translucent, but not darkened or it will be bitter. Heat up the grill and coat generously with olive oil. Grill the broccolini until slightly charred and softened. Season with salt and pepper. Wrap the broccolini with prosciutto. Place onto serving platter, drizzle with some extra virgin olive oil and the balsamic reduction. Garnish with basil crisps when ready to serve.

 

Step by step:


1. Prepare an ice bath. Trim the bottom tip off the broccolini. Bring a large pot of water to a rolling boil.

2. Add a generous amount of salt. Blanch the broccolini for 30 seconds, remove, then submerge into the ice bath. When the broccolini is fully cooled, drain and pat dry with a kitchen towel.

3. Reduce the balsamic vinegar over medium heat until it becomes 1/4 cup of sticky syrup. Set aside.

4. Drop a small handful of basil leaves into the oil. Shield yourself from potential splatter. It only takes one second for the leaves to pop. Immediately fish them from the oil with a strainer and place onto a towel-lined plate. The leaves should become crisp and translucent, but not darkened or it will be bitter.

5. Heat up the grill and coat generously with olive oil. Grill the broccolini until slightly charred and softened. Season with salt and pepper.

6. Wrap the broccolini with prosciutto.

7. Place onto serving platter, drizzle with some extra virgin olive oil and the balsamic reduction.

8. Garnish with basil crisps when ready to serve.


Nutrition Information:

Quickview
877 Calories
145g Protein
21g Total Fat
13g Carbs
45% Health Score
Limit These
Calories
877
44%

Fat
21g
32%

  Saturated Fat
4g
27%

Carbohydrates
13g
5%

  Sugar
10g
12%

Cholesterol
433mg
145%

Sodium
862mg
37%

Get Enough Of These
Protein
145g
292%

Vitamin B3
70mg
354%

Selenium
216µg
310%

Vitamin B6
5mg
254%

Phosphorus
1437mg
144%

Vitamin B5
9mg
97%

Potassium
2585mg
74%

Vitamin C
47mg
58%

Magnesium
185mg
46%

Vitamin B2
0.68mg
40%

Vitamin B1
0.43mg
29%

Zinc
4mg
27%

Vitamin B12
1µg
23%

Vitamin A
1058IU
21%

Iron
3mg
19%

Vitamin E
1mg
12%

Vitamin K
11µg
11%

Manganese
0.21mg
10%

Copper
0.21mg
10%

Calcium
84mg
8%

Folate
28µg
7%

Vitamin D
0.68µg
5%

Fiber
0.53g
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spicy Baked Cauliflower and Sweet Potatoes
Panch Phoran: Bengali Panch Phoran
Cinnamon Oatmeal Baked Apple
Grilled Coriander and Lime Chicken
Vegetarian Pasta Fagioli #MushroomMakeover Week 4
County Fair Funnel Cakes – you can make funnel cakes just like you buy out
Bake-from-the-freezer pizzas
Red Wine Poached Pears
Fresh Pea Salad
Whipped Feta & Grilled Peach Salad with Blueberry Balsamic Vinaigrette for #SundaySupper
Food Trivia

You can cook an egg on a sidewalk at 158°F (70°C).

Food Joke

Two foreign nuns have just arrived in the USA by boat and one says to the other, "I hear that the people of this country actually eat dogs." "Odd," her companion replies, "but if we shall live in America, we might as well do as the Americans do." Nodding emphatically, the Mother Superior points to a hot dog vendor and they both walk towards the cart. "Two dogs, please," she says. The vendor is only too pleased to oblige and he wraps both hot dogs in foil and hands them over the counter. Excited, the nuns hurry over to a bench and begin to unwrap their "dogs." The Mother Superior is first to open hers. She begins to blush and then, staring at it for a moment, leans over to the other nun and whispers cautiously, "What part did you get?"

Popular Recipes
Summer Fruit Crisp

Bake or Break

Best Ever Southern Buttermilk Cornbread

Simple Plate

Basic Pound Cake

Cbsop

Instant Pot Beef Heart Chili

Everyday Maven

Coconut Pecan Banana Bread

Add A Pinch