Recipes > Sauces & Spreads > Ham Sauce, Salsa di Prosciutto

Ham Sauce, Salsa di Prosciutto


  • 1 ounce of ham
  • 3 dessert spoonsful of port or Musca
  • 1 teaspoonful of vinegar
  • a little dried basil
  • a pinch of spice


Cut up ham and pound it in a mortar then mix it with port or Musca and vinegar, basil and spice. Boil it up, and then pass it through a sieve and warm it up in a bain-marie. Serve with roast meats. If you cannot get a sweet wine add half a teaspoonful of sugar. Australian Muscat is a good wine to use.


Print recipe/article only


The Cook's Decameron.

comments powered by Disqus