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Salsa del Gattopardo
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4 tablespoons olive oil
1⁄4 cup fi nely chopped onion
4 large garlic cloves, thickly sliced
1⁄8 teaspoon red pepper fl akes
1⁄4 pound prosciutto, thinly sliced and chopped
1 9-ounce box frozen artichoke hearts, diced or 1 can, rinsed and diced
1⁄2 cup white wine
11⁄2 cups Chicken Stock
11⁄2 cups cream
1⁄4 teaspoon salt (optional)
1⁄4 teaspoon freshly ground black pepper (optional)
1 small truffle, thinly sliced, or 1⁄2 teaspoon truffle oil
Makes 2-1/2 Cups
Make the sauce and keep warm.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Cook the onion, garlic, and red pepper fl akes until the onion is translucent, 3 to 4 minutes. Add the prosciutto and diced artichokes and continue to cook until the artichokes brown, 8 to 10 minutes. Pour on the wine, stirring to dislodge any flavorful brown bits from the bottom of the pan. Simmer to reduce the wine to a glaze, 1 to 2 minutes. Add the stock, cream, salt and pepper. Bring to a boil and simmer until it has reduced to a nice sauce consistency, 1 15 to 20 minutes.
Add the thinly sliced truffle and cook for another minute.
For an unbelievable culinary experience you can try fresh truffl es when they are in season. Ask your local butcher in your market or gourmet foods store if they can order one for you. It will be quite an expense, but you will remember it forever.
Also, use fresh artichokes instead of canned ones
to create a bigger flavor.
©2013 Nick Stellino Productions