1 lg. bunch fresh broccoli
10-12 slices prosciutto (Italian ham)
6 oz. Mozzarella cheese
3 tbsp. butter
3/4 c. grated Parmesan cheese
Crushed red pepper or black pepper to taste

TIP: Broccoli stalks have a tough outer skin. With the tip of a paring knife, pull tough skin off from stem to the flowerettes. Place flowerettes around bundles in serving dish. (Good served with roast chicken, noodles and a great Romaine salad.) A dry white wine or sparkling mineral water for a beverage.

1. Wash broccoli. Cut off flowerettes from stalk, with enough of a stem to give you a piece, about 4" in length. Cut pieces in half, lengthwise, making 10 to 12 pieces.

2. Steam broccoli in water for 5 to 8 minutes or until barely tender.

3. Thinly slice Mozzarella cheese. Take a slice of Prosciutto, layer with a slice of cheese and wrap up a piece of broccoli. Repeat until you have 10 to 12 bundles.

4. Place in a lightly buttered baking dish. Drizzle with 2 tablespoons of butter. Sprinkle with Parmesan cheese. Drizzle with remaining butter. Season with pepper.

5. Bake at 400 degrees for 15 minutes or until well browned.

Serves 4 to 8.