Sauteed Zucchini Batons With Prosciutto

Submitted by Pianolady

"This is delicious!! It is a recipe from Michael Chiarello and is just incredible. I have made only the Mango Sauce (I cut the sauce recipes in 1/4 as they make a huge amount of sauce) -- but it was so good I cannot wait to make this again and try the caramelized onion sauce as well. The ultimate object is to alternate the two sauces on the zucchini to have sweet and savory flavors contrasting. I loved the flavor of it plain too -- removing the prosciutto and eating the zucchini alone after having cooked it wrapped. Any way we cut it, we loved it totally and hope you do too! Note: Preparation time is for the zucchini only -- not for preparing either of the sauces."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 6

ingredients

• 6 medium zucchini (about 8" long and of equal diameter)
• salt, to taste
• fresh ground pepper, to taste
• 1 1⁄2 teaspoons extra virgin olive oil

• For Caramelized Onion Sauce

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, minced
• 1 pinch salt
• 1 pinch fresh ground black pepper, to taste
• 1⁄2 teaspoon minced fresh thyme leave (optional)
• 1⁄4 cup champagne vinegar or 1/4 cup lemon juice (*See note below)

• For Mango Sauce

• 1 large mango, peeled and pitted,cut into 1/2 inch dice
• 1⁄4 cup simple syrup (see below)
• 1 pinch salt
• 1 pinch fresh ground black pepper
• 1⁄4 cup champagne vinegar or 1/4 cup lemon juice (*See note below)

directions

1. Trim the ends from the zucchini and cut into quarters lengthwise.
2. Season with salt and pepper.
3. Wrap each piece tightly in prosciutto.
4. Heat the olive oil in a large saute pan over medium heat until hot.
5. Add the zucchini and saute until the prosciutto is crispy, but the zucchini is still partly raw-- about 5 minutes.
6. Drizzle drops of the Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons.
7. Serve about 4 batons per person.
8. Serve immediately.
9. Enjoy!
10. CARAMELIZED ONION SAUCE: Heat a dry saute pan on the stove over medium-high heat.
11. When the pan is hot, tilt the pan and add the olive oil.
12. Add the onions, a small pinch of salt, and barely a twist of pepper.
13. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes or until the onions are caramelized.
14. Add 1/2 teaspoon of minced fresh thyme, if using, at the end of cooking.
15. Remove from the heat, cool for at least 5 minutes and transfer to a blender.
16. Cover the blender tightly, placing a towel over the top and holding down the lid.
17. Puree the onions until smooth-- adding a little water if the sauce is too thick.
18. **NOTE** Whatever the finished volume is of the onions, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!),and puree until smooth.
19. Can be stored in the refrigerator up to a month.
20. MANGO SAUCE: In a blender, puree the mango, simple syrup and salt.
21. (Simple syrup is made with equal parts sugar and water, a small pinch of salt, and a vanilla bean split in half-- bring to a simmer and simmer for 2 minutes-- Remove from the heat and discard the vanilla bean or save to make vanilla sugar).
22. **NOTE** Whatever the volume of the mangoes is, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!), and puree until smooth.
23. Taste for balance, and add more vinegar or thin with water, if necessary.
24. Strain through a fine strainer into a bowl.
25. Can be stored in the refrigerator up to a month.