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Radicchio Bocconcini




Source of Recipe


Global tv Taste of BC


Recipe Introduction


Nathan Fong & Brad Ellis of Quattro On Forth


List of Ingredients




12 large Radicchio leaves, wilted (leave at room temperature overnight)
12 small fresh Bocconcini, cut into quarters
6 slices Parma prosciutto
1 Tbsp Dry paprika
1 tsp Fresh thyme, minced
2 Tbsp Fresh basil, finely chopped
1 Tbsp Fresh oregano, finely chopped
2 Tbsp Extra virgin olive oil
1/2 cup Sour cherry syrup
1/2 cup Red wine vinegar
Salt and fresh ground pepper, to taste


Recipe



1. In a small stainless steel bowl, marinate bocconcini in olive oil, fresh herbs, paprika, salt and pepper, cover and refrigerate for 2 or more hours.

2. Wrap prosciutto around marinated bocconcini.

3. Tightly roll prosciutto and bocconcini bundles in wilted radicchio leaves.

4. Mix together the sour cherry syrup and red wine vinegar in a sauté pan and reduce by one half over medium-high heat.

5. Over a preheated grill or barbecue grill radicchio bundles over medium-high heat until cheese starts to soften, turning once, about 1 to 2 minutes.

6. Remove from grill and roll in the cherry vinaigrette to infuse.

7. Serve immediately

Serves 4