Prosciutto in Marsala sauce (2)
Instructions
Remove the rind and fat side of the ham.
Put it in a container that contains measuring and sprinkling it with the Marsala.
Let it marinate for 6 hours, then drain them and tie it with the white kitchen Twine.
Cut into cubes the onion, carrots and celery.
Mince the parsley.
In a large pan heat the oil and butter and saucepan, turn the ham carefully from all parties.
Add the vegetables, salt and pepper.
Move the Pan in preheated oven at 180 degrees and cook for 3 hours, basting frequently with the marinade Ham with cooking.
Remove from pan and keep warm.
Prepare the sauce: pass the cooking to Mashers, pour it in a pan, add the remaining marinade liquid and hot broth, boil and reduce a little.
Dissolve the cornstarch in a few tablespoons of cold water, add to the sauce and just this tends to thicken remove from fire.
Diluitela with the Marsala and season with a knob of butter stirring with a small whip.
Untie the ham, cut into slices not too thin, put them on a serving dish and serve with sauce.
Accompanying wines: serving the same wine used in cooking of the dishes is a rule with many exceptions, like this: DOC Piemonte (wine), Vino Nobile Di Montepulciano DOCG, Etna Rosso DOC.
Ingredients and dosing for 10 persons
- 1 type prague ham 3000 g
- 6 tablespoons of olive oil
- 80 g of butter
- 1 onion
- 2 carrots
- 2 ribs of celery
- 50 cl of dry marsala wine
- Parsley
- Salt
- Pepper
- For the sauce:
- 10 cl of dry marsala wine
- 1 teaspoon of maizena
- 20 cl of broth (or water heater)
- Butter