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
It is possible to read the history of `recipes` far back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into starters, main course and desserts, a style of dining still practiced today. Additionally, he describes how the ancient Romans made use of many herbs and spices, including a few you will know like bay, mint and dill. Over the next few centuries, the families of Europe tried to lay on the best banquets, and because of this the best cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookbooks were increasing in popularity due to higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Angelo Pernicone's Prosciutto Sauce recipe.
