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1
Trim the ends from the zucchini and cut into quarters lengthwise.
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2
Season with salt and pepper.
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3
Wrap each piece tightly in prosciutto.
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4
Heat the olive oil in a large saute pan over medium heat until hot.
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5
Add the zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes.
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6
Drizzle drops of Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons.
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7
Serve about 4 batons per person.
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8
Serve immediately.
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9
Heat a dry saute pan on the stove over medium-high heat.
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10
When the pan is hot, tilt the pan and add the extra-virgin olive oil.
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11
Add the onions, gray salt, and a twist of pepper.
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12
Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.
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13
Add 2 teaspoons minced fresh thyme, if using, at end of cooking.
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14
Remove from the heat and transfer to a blender** (see Chef's Tip).
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15
Cover the blender tightly.
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16
Place a towel over the top of the blender and hold down.
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17
Pureeing hot liquids can be dangerous as they can burst from the blender and scald you.
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18
Puree the onions until smooth, adding a little water if the sauce is too thick.
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19
Whatever the finished volume is of onions, add 25 percent Champagne vinegar and puree until smooth.
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20
Caramelized Onion sauce can be stored in refrigerator up to a month.
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21
*Chef's Tip: you can replace vinegar with lemon juice.
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22
**When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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23
Transfer liquid to a blender or food processor and fill it no more than halfway.
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24
If using a blender, release one corner of the lid.
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25
This prevents the vacuum effect that creates heat explosions.
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26
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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27
*Chef's Tip: this is a ratio, not a recipe.
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28
Whatever finished volume is, vinegar is 25 percent (Example: 2 cups mangoes takes 1/2 cup of vinegar)
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29
In a blender, puree the mangoes, sugar syrup, and salt.
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30
Add vinegar and taste for balance.
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31
Add more vinegar and thin with water, if necessary.
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32
Strain through a fine strainer into a bowl.
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33
Mango vinegar can be stored in refrigerator up to a month.
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34
Chef's tip: you can use any kind of fruit and vinegar you can replace vinegar with lemon juice.
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35
Herb vinegars don't work in this method.
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36
To a saucepan add the sugar and water (equal parts).
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37
Add a pinch of salt and the vanilla beans and bring to a simmer.
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38
Simmer for 2 minutes.
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39
Remove from the heat.
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40
Discard the vanilla bean or save for another use.
