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
A Recipe for
Angelo Pernicone's Prosciutto Sauce
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Food Tip |
This Recipe for Angelo Pernicone's Prosciutto Sauce is one of thousands in the Recipes-to-go Ethnic Cookbook.
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
If you enjoy this Angelo Pernicone's Prosciutto Sauce Recipe - you should enjoy the recipe collections you can find on the websites below:
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This is a recipe for Angelo Pernicone's Prosciutto Sauce from the recipe cookbook of Recipes-to-go (Ethnic)
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
* 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
Serves: 4
Angelo Pernicone's Prosciutto Sauce Recipe brought to you by Recipes To-Go