Angelo Pernicone's Prosciutto Sauce Recipe


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Angelo Pernicone's Prosciutto Sauce Recipe from the Recipes 4U Collection

 

Angelo Pernicone's Prosciutto Sauce Recipe

Recipe Ingredients

1 stephen ceideburg
2 tbsp olive oil
3 cloves garlic, minced
1 onion, minced
1/4 lb prosciutto *
70 oz italian plum tomatoes
1 cup loosely packed fresh basil leaves,, chopped
3/4 cup loosely packed italian flat-leaf pa, rsley leaves,
1 cup dry white wine
1/4 tsp dried red pepper flakes
1 salt and freshly ground black peppe, r, to taste
2 tbsp butter

Recipe Preparation

* thinly sliced and cut into strips

Fellow fire fighters beg Mr. Pernicone to make his fullbodied
prosciutto sauce. Serve it over a pound or so of your favorite
macaroni.

1. Warm the oil in a nonreactive large pot over medium heat. Add the
garlic and onion and cook until the onion is translucent, 5 minutes.
Add the prosciutto and cook for 5 minutes. Add the juice from the
tomatoes. Using your hands or a fork, break up the whole tomatoes and
add to the pot. Simmer, uncovered, for 30 minutes.

2. Stir in the basil, parsley, wine and pepper flakes, season with
salt and pepper to taste, and simmer for 1 hour.

3. Remove the sauce from the heat. Whisk in the butter until melted.

Makes 3 1/2 cups, serves 4.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

 

 

Servings: 4

 

 

 

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Foods containing allyl sulfides
( includes pickled shallots, white onions and green onion)

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Angelo Pernicone's Prosciutto Sauce Recipe from the Recipes-4U Cookbook

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This Angelo Pernicone's Prosciutto Sauce Recipe is one of our Ethnic Recipes, which are collected from submissions from our readers and `free to use` sources. Obviously, as we have over 50,000 recipes in the cookbook it would be a seriously difficult task to cook and test every recipe in the collection, so take care and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.


 

Angelo Pernicone's Prosciutto Sauce Recipe

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