Peperonata Sauce

Salsa Peperonataa

Cooking With Nick Stellino
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Ingredients:

3 tablespoons olive oil
8 large garlic cloves, thickly sliced
1⁄2 teaspoon red pepper fl akes (optional)
1⁄2 cup onion, fi nely diced
1 red bell pepper, cut into 1⁄2-inch dice
1 green bell pepper, cut into 1⁄2-inch dice
1 yellow bell pepper, cut into 1⁄2-inch dice
1⁄2 pound diced Prosciutto or ham
Salt and pepper to taste
3⁄4 cup Marsala wine or port
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 cups Chicken Stock
1 cup cream
Makes 2-1/2 Cups
Printable Version
In a large, deep sauté pan, heat the oil over medium-high heat, then add the garlic, red pepper fl akes, onion, and bell peppers. Sauté until soft, about 5 minutes. Increase heat slightly. Add ham, salt, and pepper. Sauté about 2 to 3 minutes. Add Marsala wine. Stir well and cook until liquid is reduced by half. Stir in parsley and thyme.
Add Chicken Stock. Bring to a boil, and then simmer for about 20 minutes.
Add cream. S Stir and continue to simmer
for about another 5 to 10 minutes. Thee sauce is the proper consistency when it coats the back of a spoon.
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