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Sauteed Zucchini Batons with Prosciutto Drizzled with Caramelized Onion Sauce and Mango Sauce (Michael Chiarello) Recipe

Sauteed Zucchini Batons with Prosciutto Drizzled with Caramelized Onion Sauce and Mango Sauce (Michael Chiarello) Recipe

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Sauteed Zucchini Batons with Prosciutto Drizzled with Caramelized Onion Sauce and Mango Sauce (Michael Chiarello)

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Ingredients:

Serving

6 zucchini , each about 8 inches long and of equal diameter
gray salt and freshly ground pepper
24 very thin slices prosciutto, remove all fat
1 1/2 tsp extra-virgin olive oil
caramelized onion sauce , recipe follows
mango sauce , recipe follows
1/4 cup extra-virgin olive oil
4 yellow onions, minced
pinch gray salt
freshly ground black pepper
2 tsp minced fresh thyme leaves , optional
champagne vinegar* (see chef's tip)
salt and pepper
4 large, ripe mangoes, peeled, pitted and cut into 1/2-inch dice (about 4 cups)
1 cup vanilla-scented sugar simple syrup, recipe follows
pinch gray salt
twist freshly ground black pepper
champagne vinegar* (see chef's tip)
2 cups sugar
2 cups water
pinch gray salt
2 vanilla beans, split in half

Directions:

Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in prosciutto.
Heat the olive oil in a large saute pan over medium heat until hot. Add the zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes.
Drizzle drops of Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons. Serve about 4 batons per person. Serve immediately.
Caramelized Onion Sauce:
Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, gray salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.
Add 2 teaspoons minced fresh thyme, if using, at end of cooking. Remove from the heat and transfer to a blender** (see Chef's Tip). Cover the blender tightly. Place a towel over the top of the blender and hold down. Pureeing hot liquids can be dangerous as they can burst from the blender and scald you. Puree the onions until smooth, adding a little water if the sauce is too thick.
Whatever the finished volume is of onions, add 25 percent Champagne vinegar and puree until smooth. Caramelized Onion sauce can be stored in refrigerator up to a month.
*Chef's Tip: you can replace vinegar with lemon juice.
**When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Mango Sauce:
*Chef's Tip: this is a ratio, not a recipe. Whatever finished volume is, vinegar is 25 percent (Example: 2 cups mangoes takes 1/2 cup of vinegar)
In a blender, puree the mangoes, sugar syrup, and salt. Add vinegar and taste for balance. Add more vinegar and thin with water, if necessary. Strain through a fine strainer into a bowl. Mango vinegar can be stored in refrigerator up to a month.
Chef's tip: you can use any kind of fruit and vinegar you can replace vinegar with lemon juice. Herb vinegars don't work in this method.
Simple Syrup:
To a saucepan add the sugar and water (equal parts). Add a pinch of salt and the vanilla beans and bring to a simmer. Simmer for 2 minutes. Remove from the heat. Discard the vanilla bean or save for another use.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	353.02 Kcal (1478 kJ)
Calories from fat	172.47 Kcal
		% Daily Value*
Total Fat	19.16g	29%
Sodium	60.2mg	3%
Potassium	150.57mg	3%
Total Carbs	46.26g	15%
Sugars	39.2g	157%
Dietary Fiber	1.61g	6%
Protein	1.08g	2%
Vitamin C	5.6mg	9%
Iron	0.2mg	1%
Calcium	26.4mg	3%

Amount Per 100 g
Calories	164.34 Kcal (688 kJ)
Calories from fat	80.29 Kcal
		% Daily Value*
Total Fat	8.92g	29%
Sodium	28.03mg	3%
Potassium	70.09mg	3%
Total Carbs	21.54g	15%
Sugars	18.25g	157%
Dietary Fiber	0.75g	6%
Protein	0.5g	2%
Vitamin C	2.6mg	9%
Iron	0.1mg	1%
Calcium	12.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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