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

Peperonata Sauce

Salsa Peperonataa

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.