Angelo Pernicone's Prosciutto Sauce Recipe
- 2 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic, chopped
- 1 x Onion, chopped
- 1/4 lb Prosciutto *
- 70 ounce Italian plum tomatoes
- 1 c. Loosely packed fresh basil leaves, minced
- 3/4 c. Loosely packed Italian flat-leaf parsley leaves, minced
- 1 c. Dry white wine
- 1/4 tsp Dry red pepper flakes Salt and freshly grnd black pepper, to taste
- 2 Tbsp. Butter
- * Thinly sliced and cut into strips
- Fellow fire fighters beg Mr. Pernicone to make his fullbodied prosciutto sauce.
- Serve it over a lb.
- or possibly so of your favorite macaroni.
- 1.
- Hot the oil in a nonreactive large pot over medium heat.
- Add in the garlic and onion and cook till the onion is translucent/soft, 5 min.
- Add in the prosciutto and cook for 5 min.
- Add in the juice from the tomatoes.
- Using your hands or possibly a fork, break up the whole tomatoes and add in to the pot.
- Simmer, uncovered, for 30 min.
- 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 till melted.
- Makes 3 1/2 c., serves 4.
extra virgin olive oil, garlic, onion, italian plum tomatoes, basil, parsley, white wine, red pepper, butter
Taken from cookeatshare.com/recipes/angelo-pernicone-s-prosciutto-sauce-65484 (may not work)