Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 tb Olive oil
3 Cloves garlic, minced
1 Onion, minced
1/4 lb Prosciutto *
70 oz Italian plum tomatoes
1 c Loosely packed fresh basil
-leaves, chopped
3/4 c Loosely packed Italian
-flat-leaf parsley leaves,
-chopped
1 c Dry white wine
1/4 ts Dried red pepper flakes
Salt and freshly ground
-black pepper, to taste
2 tb Butter

* 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

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