Recipe - Marinated Boconcini Wgrilled Zucchini Salad And Prosciutto

1 pound Boconcini; little balls of
Mozzarella, about 12
3 tablespoon Extra virgin olive oil; plus
3 tablespoons
1 tablespoon Chopped fresh thyme leaves
1 tablespoon Chopped fresh oregano leaves
One fourth teaspoon Crushed red chili flakes
Salt and pepper to taste
2 md Zucchini, about 1 pound,
cut or sliced up lengthwise; into
1/8i
Zest of 1 lemon
1 bn Chives,; ends removed
2 md Plum tomatoes, cut into
1/4inch dice,; seeds and
liqu
2 tablespoon Red wine vinegar
1 bn Italian parsley, finely
chopped to; yield One fourth cup
One fourth pound Prosciutto, cut or sliced up paper
thin by butcher

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.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5674

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 09:16:35 0500

From: Meg Antczak meginny@frontiernet.net