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Saturday, May 26, 2012

Saturday Beefcake Lunch: Zucchini Saltimbocca








Zucchini, six medium, one kilo/two pounds
Sea Salt
Freshly ground Black Pepper
Prosciutto, eight thin slices
Sage, fresh leaves from one bunch
Fontina cheese, thin slices, five ounces
Eggs, two
Italian Style Bread Crumbs, Progresso, three quarter cup
Extra Virgin Olive Oil, four tablespoons
Flat Leaf Parsley, four and a half teaspoons finely chopped
Parmigiano, two tablespoons freshly grated
Lemon, one, cut into wedges




1. Cut zucchini lengthwise into thin one quarter inch (or so) thick slices to make sixteen slices. Place slices in pairs on paper towels; sprinkle lightly with salt and pepper.
2. Arrange prosciutto slices on half of the zucchini slices so none hangs over edges.
3. Place two sage leaves on top. Place cheese slices over sage so none hangs over edges.
4. Place remaining zucchini slices on top of each stack. Cover with paper towels; press firmly to extract moisture and firm the zucchini.
5. In shallow bowl or pie plate, beat eggs slightly with fork. In another shallow bowl or pie plate, mix bread crumbs, additional salt and pepper. Holding zucchini stack firmly with both hands, dip each stack into eggs, then roll in bread crumb mixture to coat evenly.
6. In twelve inch skillet, heat two tablespoons of the oil over medium-high heat.
7. Add about half of the zucchini stacks; cook about two minutes on each side or until golden brown. Remove from skillet to plate; keep warm. Repeat with remaining zucchini stacks, adding more oil by tablespoons, if needed.
8. To hot skillet, add remaining sage leaves; cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Sprinkle with parsley and Parmesan cheese; serve with lemon wedges.



Saltimbocca means leaps into the mouth.

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