Prosciutto Wrapped Broccolini With Basil Crisps

• 1 bunch broccolini
• 1 bunch fresh basil
• 12 prosciutto Thinly sliced, or your preferred cured meat
• 1 cup balsamic vinegar
• olive oil
• salt
• pepper

1. 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.
2. Reduce the balsamic vinegar over medium heat until it becomes 1/4 cup of sticky syrup. Set aside.
3. 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.
4. Heat up the grill and coat generously with olive oil. Grill the broccolini until slightly charred and softened. Season with salt and pepper.
5. Wrap the broccolini with prosciutto. Place onto serving platter, drizzle with some extra virgin olive oil and the balsamic reduction.
6. Garnish with basil crisps when ready to serve.

broccolini, fresh basil, cured meat, balsamic vinegar, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Prosciutto-Wrapped-Broccolini-With-Basil-Crisps-1670861 (may not work)