Recipe: Romaine Wrapped & Grilled Mozzarella featured Jeff’s Romaine Wrapped & Grilled Mozzarella recipe:



6 each romaine leaves (outer leaves if possible)

6 1/2 ounce balls each of mozzarella

6 each Beefsteak tomatoes

1 tablespoon fresh chopped thyme, basil, and parsley

3 + 1 tablespoons Extra Virgin Olive Oil

3 each sweet red peppers



1 tablespoon 25-Year-Old Balsamic Vinegar

Serves 6



- Bring a pot of salted water to a boil. In a mixing bowl, gather ice and water. Separately clean the outer leaves of the romaine and set them aside. When the water comes to the boil, blanch the romaine leaves for about one to two minutes and plunge into the ice bath. Lie the romaine leaves on top of some dry paper towels and remove excess water. Carefully remove the rib of the leaf with a sharp pairing knife and discard it. Lightly season the leaves and set aside.

- For the cheese, cut out ½ ounce piece for each leaf and season lightly. Use a pinch of the chopped herbs and the olive oil as well. Place the cheese at the end of the romaine leaf’s rib and roll. Set a side on a platter to use later.

- Use some of the leftover olive oil to rub onto the peppers, lightly grill them over a direct flame. Place them into a sealed container and allow them to cool for twenty minutes. Clean the peppers by taking off  the excess charred skin and discarding the seeds. Cut the sweet peppers into long thin strips.

- Take the romaine-stuffed mozzarella and lightly season. Grill the wrapped cheese for about one minute. Finish in the oven for another one or two minutes.

- To finish, slice out the beefsteak tomatoes and drizzle over with some of the olive oil, fresh herbs, salt, and pepper. Lay out the tomatoes and place the roasted sweet peppers on top, followed by the warm wrapped cheese. Garnish the platter with some fresh julienne of basil or opal basil and of course the twenty-five year old balsamic vinegar.


- Jeffrey Nimer

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