Sauteed Zucchini Batons With Prosciutto Drizzled With Caramelized Onion Sauce And Mango Sauce Recipes

CARAMELIZED ONION SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

SAUTEED ZUCCHINI BATONS WITH PROSCIUTTO

Steps:

• 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 partly raw-- about 5 minutes.
• Drizzle drops of the Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons.
• Serve about 4 batons per person.
• Serve immediately.
• Enjoy!
• 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 olive oil.
• Add the onions, a small pinch of salt, and barely 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 1/2 teaspoon of minced fresh thyme, if using, at the end of cooking.
• Remove from the heat, cool for at least 5 minutes and transfer to a blender.
• Cover the blender tightly, placing a towel over the top and holding down the lid.
• Puree the onions until smooth-- adding a little water if the sauce is too thick.
• **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.
• Can be stored in the refrigerator up to a month.
• MANGO SAUCE: In a blender, puree the mango, simple syrup and salt.
• (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).
• **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.
• Taste for balance, and add more vinegar or thin with water, if necessary.
• Strain through a fine strainer into a bowl.
• Can be stored in the refrigerator up to a month.