Neapolitan Sauce
Neapolitan sauce is a rich, tomato-based brown sauce built on Espagnole, with ham, Marsala and game stock behind it. This version comes from Emily Waters' The Cook's Decameron, a collection of Italian dishes. Two separate reductions, one of wine, veal and aromatics and one of the sauces and stock, are combined at the end and strained. The result is smooth, deeply savory and suited to meat dishes.
Instructions
Melt some butter in a saucepan and fry the chopped onion with the pieces of ham until the onion has softened.
Pour in the Marsala and the blond of veal, and stir to combine.
Add the thyme, bay leaf, peppercorns, clove and minced mushrooms. Cook until the liquid has reduced by half.
In a second saucepan, heat the Espagnole sauce with the tomato sauce and the game stock or essence. Cook until the mixture has reduced by a third.
Tip the contents of the first saucepan into the second and boil the sauce for a few minutes. Pass it through a sieve to remove the aromatics and ham.
Keep the strained sauce warm in a bain-marie until you are ready to serve it.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
