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.