Red Acre Farm CSA

• Cucumbers,Armenian Yard-Long,Lemon,Marketmore 76,Pickling Boston , NEW and amazing,Striped Armenian !
• Sweet Corn,ORGANIC non GMO
• Summer Squash:bumpy & smooth yellow crook necks,Patty Pans,scallop,Golden Zucchini,Black Beauty,Casta Romanesco,Zephyr,Lemon Squash,Round Geodes
• Beets
• Tomatoes, an array of heirlooms
• Eggplant,Ping Tungs,Rosa Biancas,Thai White Ribbed,Yellow Egg, NEW and beautiful a fat beautiful purple variety
• Peppers,hot & sweet
• Parsley
• Basil
• Sorrel

Our favorite recipe this Summer,it does not feel like we are trying to get rid of or use zucchini up we really enjoy this every time we make it.

Saltimbocca of Zucchini

Saltimbocca means “to jump in the mouth,” and that’s exactly what the flavors in this dish do! Although saltimbocca is classically prepared with milk-fed veal, I like tweaking traditional recipes in an effort to create lighter dishes. Serve this dish as a midweek supper or a weekend starter. It also makes a wonderful accompaniment to roasted meats and poultry. The zucchini taste great at room temperature when all the flavors come through equally. If you plan on serving this as a first course, make a small salad dressed with citrus vinaigrette to serve alongside. This is a fun recipe for those overgrown zucchini lurking under the thick leaves in the garden.

Yield : Serves 4 as a light main dish, 6 to 8 as a side dish or starter

Ingredients

• About 2 pounds zucchini (see Chef’s Notes)
• Salt and freshly ground pepper
• 8 thin slices prosciutto (about ¼ pound) (with or without)
• Leaves from 1 bunch fresh sage ( any herb basil is great)
• About 1/3 pound Fontina cheese, thinly sliced ( any cheese works)
• 2 eggs, lightly beaten with a fork
• ¾ cup all-purpose flour
• About ¼ cup pure olive oil
• 1½ tablespoons finely chopped fresh flat-leaf parsley
• About 2 tablespoons freshly grated Parmesan cheese
• 1 lemon, cut into wedges

Directions

Cut a thin lengthwise slice off each zucchini so they can then be cut lengthwise into even ¼- to 1/3-inch-thick slices. This is most easily done on a mandoline. You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt and pepper.

Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, 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 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.

In a skillet large enough to hold at least 3 zucchini stacks at a time, heat 2 tablespoons of 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 plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed.

Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.

Notes