Zingara Sauce

This sauce is delicious served with thinly sliced veal or beef or simply prepared white fish. It may also be served as an accompaniment to buttered pasta.

2 PINTS

1 oz. butter

4 oz. cooked ham, cut into julienne strips

½ teaspoon cayenne pepper

4 oz. mushrooms, wiped clean, stalks removed and cut into julienne strips

2 black truffles, cut into julienne strips

H pints Tomato Sauce 2 fl. oz. ½ cup Madeira

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the ham, cayenne and mushrooms, reduce the heat to low and fry gently for 3 to 5 minutes or until the mushrooms are cooked.

Add the truffles and tomato sauce, increase the heat to moderate and, stirring constantly, bring the sauce to the boil.

Add the Madeira and continue to cook, stirring, for a further 2 minutes. Remove the pan from the heat.

Transfer the sauce to a warmed sauce-boat and serve immediately.

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