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Genovese Finto
Category: Dips, Sauces, Spreads
Serves:
Rating:
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Ingredients:
1/2 Cup extra virgin olive oil 3 onions, peeled and cut into small dice 6 thin slices prosciutto, cut crosswise into slivers 1/2 cup red wine 2 cups chicken broth freshly ground black pepper to taste large handful grated Parmigiano cheese
Directions:
Heat oil in a large, heavy skillet. Add onions, stir to coat well. Cover and cook over medium-low heat for approximately 3 hours. Lift cover frequently and stir. Add red wine during first 15 minutes after onions have wilted. Add prosciutto after 1-1/2 hours. When the wine has been absorbed and the liquid mostly evaporated, add small amount of broth and stir well to deglaze the pan. Repeat frequently as the liquid evaporates. Add pepper to taste when the sauce is done. Cook the penne al dente. Drain and add to sauce. Heat briefly over moderately high heat until the pasta absorbs the flavor of the sauce. Place in serving bowl, garnish with cheese.