Recipe - Angelo Pernicones Prosciutto Sauce

Stephen Ceideburg
2 tablespoon Olive oil
3 Cloves garlic, minced
1 Onion, minced
One fourth pound Prosciutto *
70 ounce Italian plum tomatoes
1 cup Loosely packed fresh basil
leaves, chopped
Three fourths cup Loosely packed Italian
flatleaf parsley leaves,
chopped
1 cup Dry white wine
One fourth teaspoon Dried red pepper flakes
Salt and freshly ground
black pepper, to taste
2 tablespoon Butter

* thinly cut or sliced up 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 One half cups, serves 4.

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

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini