Saltimbocca of Zucchini
Adapted from Michael Chiarello
Ingredients
- 2 pounds zucchini (each about 8 inches long and 1 1/2 inches in diameter work best)
- Salt and freshly ground black pepper
- 8 thin slices prosciutto (about 1/4 pound)
- Leaves from 1 bunch fresh basil (about 20 leaves)
- 1/3 pound fontina cheese, thinly sliced
- 2 eggs, lightly beaten with a fork
- 3/4 cup all-purpose flour
- 1/4 cup pure olive oil, plus more as needed
- 1 1/2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons freshly grated Parmesan
Cut each zucchini in half and then cut each half lengthwise into thin even 1/4-inch thick slices. (This is most easily done on a mandolin.)
Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt (very little because the prosciutto will provide a strong salt flavor) and pepper.
Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges.
Place 1 basil leaves on top of each prosciutto piece.
Place the cheese slices on top of the basil, taking the same precautions you did with the prosciutto.
Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel, and press down firmly to extract moisture and firm the zucchini.
Pour the eggs into a deep plate. Season the flour with salt and pepper and put it on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg
and then dredge in the flour until evenly coated. Shake off excess flour.
In a skillet large enough to hold at least 3 zucchini stacks at a time, heat the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side.
Remove to a paper towel-lined plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed. Sprinkle with fresh grated Parmesan cheese.
Serve with a sprinkling of parsley and some basil leaves.
18 comments:
What a fun twist on one of my favorite dishes! I will have to try this.
Hi, I just came across your blog and found it quite interesting. I too, love to cook and will come back for some of your cajun recipes. Do you have a recipe for beignets?
Thanks,
Sharon
These look delicious! Thanks for the step by step photography. Your photos are wonderful!
Pierce,
I don't have a "from scratch" recipe for beignets. But I have made them before from a mix. See below:
http://elizabethsedibleexperience.blogspot.com/2008/11/our-donuts.html
looks delicious! what a great use for you mandoline.
I am constantly impressed with what you're cooking up in the kitchen, this looks incredible!
This looks incredible. What a great idea!
Thanks...the New Orleans section will be very helpful. I have already printed off several recipes to try. Thanks again.
Sharon
I really like zucchini but it's so hard to get all the ingredients for this recipe in my place. Really want to try this !
anything with prosciutto and fontina cheese will be good and this was no exception.
I will miss you so much while we are away from each other. I am a lucky boy to have a wife that cooks so well, is so pretty, and is very funny.
This looks amazing and a great way to use zucchini!!
Woody, you are such a fabulous husband.
Biz, Thanks for the Zucchini love. My staple vegetable.
I am definitely bookmarking these to try. Thanks for sharing!
I think you made a perfect choice for your last dinner together... Try not to miss each other too much!
The dish looks absolutely beautiful!
oh
my
goodness. that looks divine! seriously wishing I had some prosciutto lying around right now, and some zucchini... and some time!
yum!
I can see me making this in the summertime, when the basil is plentiful and so are the zucchinis!
Wow! This looks absolutely amazing! Thanks for sharing!
I HAVE TO TRY THIS!! It looks so delicious. My husband would love it to.
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