25 g/1 oz butter
80 g/3 oz prosciutto, diced
1 carrot, chopped
1 onion, chopped
1 sprig fresh flat-leaf parsley
6 black peppercorns
1 clove
1 quantity Vegetable Stock


1.Melt the butter in a saucepan.
2. Add the prosciutto, carrot, onion, parsley, peppercorns and clove and cook over a medium heat, stirring occasionally, for about 5 minutes.
3.Add the stock and season with salt to taste.
4. Cook for about 45 minutes, then push through a sieve into a bowl or sauce boat.
5.This sauce should be served hot, so reheat it in a double boiler if necessary.
6.For pasticcio (baked pasta pie) or fresh pasta.

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