Cookbook:Ham Sauce

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Cookbook | Ingredients | Recipes

Ham Sauce (in Italian, Salsa di Prosciutto) is a relatively quick and simple sauce used to coat pasta or served over rice. This is *not* a glaze for baked ham, rather a sauce on its own that incorporates ham.

Quick and Easy Modern Recipe[edit]

Ingredients[edit]

Procedure[edit]

  • Melt butter in small saucepan and gently sauté strips of meat.
  • Stir in tomato puree.
  • Add stock and simmer for about five minutes.
  • Serve over rice or toss with pasta.

Historic Recipe[edit]

Ingredients[edit]

Procedure[edit]

Cut up an ounce (28g) of ham and pound it in a mortar, then mix it with three dessert spoonfuls of port or Musca and a teaspoonful of vinegar, a little dried basil and a pinch of spice. Boil it up, and then pass it through a sieve and warm it up in a bain-marie. Serve with roast meats. If you cannot get a sweet wine add half a teaspoonful of sugar. Australian Muscat is a good wine to use.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.