Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Prosciutto Wrapped Broccolini With Basil Crisps

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $7.54 One serving costs about $7.54 One serving costs about $7.54

$7.54 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,primal,fodmap friendly
spoonacular Score:87%

Spoonacular Score: 87%

 

If you have roughly roughly 45 minutes to spend in the kitchen, Prosciutto Wrapped Broccolini With Basil Crisps might be an awesome gluten free, dairy free, paleolithic, and primal recipe to try. For $7.54 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 146g of protein, 21g of fat, and a total of 878 calories. This recipe serves 4. 8 people have tried and liked this recipe. If you have olive oil, basil, salt and pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 87%, this dish is tremendous. Prosciutto-Wrapped Shrimp with Mozzarellan and Basil, pass the prosciutto – prosciutto wrapped pear with parmesan, and Caramelized Onion, Prosciutto and Broccolini Crustless Quiche are very similar to this recipe.

Ingredients

Servings:
1 bunch
1 bunch broccolini
broccolini
1 bunch
1 bunch fresh basil
fresh basil
12
12  meat
meat
1 cup
1 cup balsamic vinegar
balsamic vinegar
some
some olive oil
olive oil
some
some salt and pepper
salt and pepper
1 bunch broccolini
1 bunch
broccolini
1 bunch fresh basil
1 bunch
fresh basil
12  meat
12
meat
1 cup balsamic vinegar
1 cup
balsamic vinegar
some olive oil
some
olive oil
some salt and pepper
some
salt and pepper

Equipment

kitchen towels
kitchen towels
sieve
sieve
grill
grill
pot
pot
kitchen towels
kitchen towels
sieve
sieve
grill
grill
pot
pot


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.54
Ingredient
1 bunch broccolini
1 bunch fresh basil
12 meat
1 cup balsamic vinegar
some olive oil
Price
$3.49
$0.31
$24.05
$2.16
$0.17
$30.18

Tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

Disclaimer

Nutritional Information

Quickview
877 Calories
145g Protein
21g Total Fat
13g Carbs
45% Health Score
Limit These
Calories
877
44%

Fat
21g
32%

  Saturated Fat
4g
27%

Carbohydrates
13g
5%

  Sugar
10g
12%

Cholesterol
433mg
145%

Sodium
862mg
37%

Get Enough Of These
Protein
145g
292%

Vitamin B3
70mg
354%

Selenium
216µg
310%

Vitamin B6
5mg
254%

Phosphorus
1437mg
144%

Vitamin B5
9mg
97%

Potassium
2585mg
74%

Vitamin C
47mg
58%

Magnesium
185mg
46%

Vitamin B2
0.68mg
40%

Vitamin B1
0.43mg
29%

Zinc
4mg
27%

Vitamin B12
1µg
23%

Vitamin A
1058IU
21%

Iron
3mg
19%

Vitamin E
1mg
12%

Vitamin K
11µg
11%

Manganese
0.21mg
10%

Copper
0.21mg
10%

Calcium
84mg
8%

Folate
28µg
7%

Vitamin D
0.68µg
5%

Fiber
0.53g
2%

covered percent of daily need

Related Recipes