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Recipe Name: Angelo Pernicone's Prosciutto Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
Stephen Ceideburg
2 Tablespoon(s) Olive oil
3 Cloves garlic, minced
1 Onion, minced
1/4 Pound(s) Prosciutto *
70 Ounce(s) Italian plum tomatoes
1 Cup(s) Loosely packed fresh basil
leaves chopped
3/4 Cup(s) Loosely packed Italian
flat-leaf parsley leaves
chopped
1 Cup(s) Dry white wine
1/4 Teaspoon(s) Dried red pepper flakes
Salt and freshly ground
Black pepper to taste
2 Tablespoon(s) 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. 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. Stir in the basil, parsley, wine and pepper flakes, season
with salt and pepper to taste, and simmer for 1 hour. 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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 291
Calories From Fat: 143
Total Fat: 16.1g
Cholesterol: 35.1mg
Sodium: 1033.2mg
Potassium: 884.7mg
Carbohydrates: 16.6g
Fiber: 9.4g
Sugar: 2.5g
Protein: 14.8g


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