Marinated Boconcini With Grilled Zucchini Salad And Prosciutto Julienne Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
679
FAT
176%
CHOL
45%
SOD
63%

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Ingredients for 4 servings

1 bunch Italian parsley, finely chopped to yield 1/4 cup

1 tablespoon chopped fresh thyme leaves

2 medium zucchini, about 1 pound, sliced lengthwise into 1/8-inch strips

Zest of 1 lemon

1 tablespoon chopped fresh oregano leaves

3 tablespoons extra virgin olive oil plus 3 tablespoons

2 tablespoons red wine vinegar

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

1 bunch chives, ends removed

1/4 pound Prosciutto, sliced paper thin by butcher

1 pound boconcini - little balls of Mozzarella, about 12

1/4 teaspoon crushed red chili flakes

Salt and pepper to taste