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.
1/4 cup extra-virgin olive oil
4 yellow onions, minced
Pinch grey salt
Freshly ground black pepper
2 teaspoons minced fresh thyme leaves, optional
Champagne vinegar* (see Chef's Tip)
Salt and pepper
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, grey 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.
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 grey salt
Twist freshly ground black pepper
Champagne vinegar* (see Chef's Tip)
*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.
2 cups sugar
2 cups water
Pinch grey salt
2 vanilla beans, split in half
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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