Difference between revisions of "Ham sauce"
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== Ingredients == | == Ingredients == | ||
| − | * 28g (1 ounce) [[ | + | * 28g (1 ounce) [[Ham|Ham]] |
| − | *3 dessert spoons Musca or sweet [[ | + | *3 dessert spoons Musca or sweet [[Port Wine|port]] |
| − | *1 teaspoon [[ | + | *1 teaspoon [[Vinegar|Vinegar]] |
| − | *[[ | + | *[[Basil|Basil]] |
| − | *[[ | + | *[[Spice|Spice]] |
== Procedure == | == Procedure == | ||
| − | 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 [[ | + | 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|bain-marie]]. Serve with roast meats. If you cannot get a sweet [[Wine|wine]] add half a teaspoonful of [[Sugar|sugar]]. Australian Muscat is a good wine to use. |
{{decameron}} | {{decameron}} | ||
Revision as of 17:58, 5 April 2012
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To make Ham Sauce (in Italian, Salsa di Prosciutto):
Ingredients
Procedure
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.
