It has become all the rage in Italy to offer an array of antipasti for a gathering of friends instead of a traditional sit-down meal. Italian food shops known as alimentari sell exquisitely prepared ones that reflect the local products. A colorful and unusual favorite are bocconcini, tiny balls of mozzarella cheese wrapped in prosciutto that are skewered with bread cubes and cherry tomatoes. This chic presentation comes from chef Alberto Lopez of Constantino's restaurant in Providence, Rhode Island. Double or triple the recipe to serve more guests.
16 fresh baby mozzarella balls (bocconcini)
8 thin slices of prosciutto di Parma, cut in half width-wise
16 grape or cherry tomatoes
16 1-inch bread cubes
8 shaved strips of Parmigiano Reggiano
Filippo Berio extra virgin olive oil
6 basil leaves, cut into thin strips
16 wooden skewers
Wrap individual mozzarella balls with a half-slice of prosciutto.
Assemble by placing a piece of the wrapped mozzarella, a tomato, and a bread cube on each skewer. Place skewers on a plate or platter.
Drizzle with Extra-Virgin olive oil.
Top with shaved Parmigiano Reggiano and chiffonade of basil.
This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.
Featured in Program 1721
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