Step 1

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.

Step 2

Reduce the balsamic vinegar over medium heat until it becomes 1/4 cup of sticky syrup. Set aside.

Step 3

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.

Step 4

Heat up the grill and coat generously with olive oil. Grill the broccolini until slightly charred and softened. Season with salt and pepper.

Step 5

Wrap the broccolini with prosciutto. Place onto serving platter, drizzle with some extra virgin olive oil and the balsamic reduction.

Step 6

Garnish with basil crisps when ready to serve.