In a large sauce pot with boiling salt water, blanch romaine leaves for 5 seconds and place in ice water bath. Remove and dry off surface. Layer 1 slice of mozzarella, 1 basil leaf, and toss in some pine nuts. Roll up and wrap in prosciutto. Repeat process with rest of leaves.
Marinate in olive oil and cracked black pepper. Reserve for grill. Grill lightly until cheese is soft and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef David Reardon