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
Directions
* 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 servings
Angelo Pernicone's Prosciutto Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
Historians have tracked the existence of recipes back into antiquity, in fact as far back into history as ancient Egypt, and potentially, even further back. In practice though, these, ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into The time of the romans 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also tells us how the ancient chefs made use of a wide range of herbs, including some familiar names for example thyme, mint and parsley. As our culinary historical trip moves to more modern times there are some books which date from the fourteenth century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the indian food that we all know today, but instead descriptions of the types of meals served to the upper classes of that period. In the 15th century, the Crusaders brought back a variety of spices and herbs from the East, including spices like basil and rosemary. The introduction of these new culinary ideas prompted an explosion in recipe publications, most of which are kept safe in academic collections. By the arrival of the twentieth century, recipe publications were greatly in demand mostly due to increased literacy, people having increased spare time and being a little richer. The introduction of television brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Angelo Pernicone's Prosciutto Sauce recipe.
