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

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 zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes.

Steps:

• Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
• Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.

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.