HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Sautéed Zucchini Batons
with Melon "Pasta"

Serves 4

 

sautéed Zucchini Batons Here is good summer food. The dish delivers contrasts—hot and cold, crisp and soft, sweet and salty—and best of all, it can be eaten with the hands. On hot days, serve it on a cold plate, making sure the melon is very cold, and even include a chilled fork, if you like. Another presentation would be to cut thin slices of seedless watermelon and overlap them on a plate for watermelon "carpaccio." Then balance the batons against each other in the middle of the plate. This is a good place to use several drops of your precious aceto balsamico traditionale. Or you can serve this with the tomato vinegar, included in the book. You can also grill or roast the zucchini. Any kind of melon will work as long as it is ripe (but not overripe and mushy) and fragrant.

 

1 medium-sized ripe melon
3 zucchini, each about 8 inches long and of equal diameter
Salt and freshly ground pepper
24 very thin slices pancetta or prosciutto
1-1/2 teaspoons extra-virgin olive oil
Balsamic vinegar
1 tablespoon finely chopped fresh flat-leaf parsley or mint

 

Halve and seed the melon, then peel. Cut the melon on a mandoline with the julienne blade, or cut by hand into thin slices and then again into flat "noodles" about 1/4 inch wide. Arrange in a pile on a platter or divide among 4 plates and sprinkle with a little salt. Keep refrigerated until needed.

Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in pancetta, using 2 pieces per quarter. Heat the olive oil in a large sauté pan over medium heat until hot. Add the zucchini and sauté until the pancetta is crispy but the zucchini is still nearly raw, about 5 minutes.

Place 3 zucchini batons on top of each portion of melon, drizzle with balsamic vinegar, and dust with parsley. Serve immediately.

Buy the Book!

 

The Tra Vigne Cookbook
Seasons in the California Wine Country

By Michael Chiarello
Chronicle Books, November 1999
Hardcover, $35.00
96 pages with color photographs throughout
ISBN: 0-8118-1986-8
Recipe reprinted by permission.

 

The Tra Vigne Cookbook

Recipes

 


Cookbook Profile Archive

 

This page created April 2000


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys