Saltimbocca of Zucchini
Adapted from Michael Chiarello
- 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.