Sauteed Zucchini Batons With Prosciutto

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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
• 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)
• 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)

Recipe

• 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.