Truffle sauce is a delightfully decadent way to spice up a roast or pan-sauteed chops.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- A piece of onion
- Half a clove of garlic
- A small bunch of parsely
- A dab of butter
- 2 fingers of Marsala wine
- 1 tablespoon flour
- A finely sliced truffle
Preparation:
This is drawn from Pellegrino Artusi's La Scienza in Cucina:Mince a piece of onion the size of a walnut, a half a clove of garlic, and a bit of parsley. Sauté the mixture in 1 1/2 tablespoons of butter, and when the onion's lightly browned, add two fingers of a glass of Marsala or white wine, into which you have stirred a heaping teaspoon of flour. Season the sauce with a pinch each of salt and pepper, stirring all the while with a spoon.
When the sauce has thickened, add a little bit of broth and some very finely sliced truffles. Let it cool for a few seconds, and serve it with fried veal cutlets, steaks, or other types of roasted meat.
I warn you that wine, as a condiment, is not suited to all stomachs.
