Sunday, April 26, 2009

Stacked

A couple of posts ago I made a note to myself to use my mandoline again. It makes life in the kitchen so much easier when cutting uniform slices. I knew exactly which recipe I wanted to break it out for. My mother-in-law saw this on Food Network and knew we would love it. She called to tell me about this interesting recipe several weeks ago and I have been saving it for somewhat "special" occasion. Both Forrest and I are traveling for work this week and we won't be together for 7 days. I wanted to have a nice dinner tonight since it will be our last one together for a week. I thought this was a great recipe to prepare and enjoy together. It was superb - thanks for the suggestion Mrs. Pat!

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
Directions

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.

One Year Ago Today: Shrimp Rémoulade Po'boys

19 comments:

Liz said...

What a fun twist on one of my favorite dishes! I will have to try this.

Pierce Household said...

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

Gabriela (Gabi With An Eye) said...

These look delicious! Thanks for the step by step photography. Your photos are wonderful!

Elizabeth said...

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

Cara said...

looks delicious! what a great use for you mandoline.

teresa said...

I am constantly impressed with what you're cooking up in the kitchen, this looks incredible!

bakinandeggs said...

This looks incredible. What a great idea!

Pierce Household said...

Thanks...the New Orleans section will be very helpful. I have already printed off several recipes to try. Thanks again.

Sharon

kokotaru said...

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 !

Woody said...

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.

Joelen said...

This looks amazing and a great way to use zucchini!!

GravissFamily said...

Woody, you are such a fabulous husband.

Biz, Thanks for the Zucchini love. My staple vegetable.

Mary Ellen said...

I am definitely bookmarking these to try. Thanks for sharing!

MaryBeth said...

I think you made a perfect choice for your last dinner together... Try not to miss each other too much!

Debbie said...

The dish looks absolutely beautiful!

Crafty P said...

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!

Deseree said...

Wow! This looks absolutely amazing! Thanks for sharing!

Lisa said...

I HAVE TO TRY THIS!! It looks so delicious. My husband would love it to.

戴佩妮Penny said...

I love it! Very creative!That's actually really cool.
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