PROSCIUTTO IN RED WINE
PROSCIUTTO is very popular in Dalmatia, in fact it is traditionally obligatory appetizer together with cheese at almost all of festivities.
Every part of Dalmatia has it own “best” home-made prosciutto.
I prepare it little bit differently, cooked with two type of onions in red wine.
I combine red and yellow onions. Red onion has mild, sweet taste and it goes wonderful with a rich taste of yellow onion. Together they provide excellent foundation for this satisfying dish.
Prosciutto in wine is a perfect dish for winter parties. Full of flavors matches perfectly with black baked polenta, or with ricotta tart or just on top of toasted bread.
INGREDIENTS: (for 6 persons)
- 40 dg prosciutto, cut it in stripes
- 2 red onions, sliced
- 2 yellow onions, sliced
- 6 tbsp olive oil,
- 1 bunch fresh parsley, chopped
- 2 dl red dry wine
- pepper to taste
- Heat the olive oil n a large sauce pan over medium heat. Add sliced onions and cook for few minutes, stirring it with wooden spoon until become yellowish.
- Add prosciutto, cook covered, stir it occasionally for next 5-10 minutes until softened.
- Finally pour inside red wine and increase the heat until liquid evaporates.
- At the end, stir in gently fresh parsley and reduce the heat completely.
- Pepper it and leave it covered.
- 20 dg maize flour
- 20 black olives (processed in food processor)
- Pour instant maize flour gradually into salted boiling water and cook it for few minutes.
- Once is ready, remove from heat and add processed black olives, stir it thoroughly.
- Move it to rectangular backing pan.
- Before you serve polenta, put it in oven and bake for 5-10 min on 200’C (just to get a crust)
- Set it aside for awhile, and cut while it is is still warm.
Serve it with prosciutto cooked in red wine: winning combination!