No. 15. Roman Sauce (another Way) Recipe

The Cook's Decameron: A Study In Taste For Italian Dishes

Recipe for No. 15 Roman Sauce (another Way):

History: Roman sauce, also known as "Salsa Romana," is a classic sauce in Italian cuisine that has been enjoyed for many centuries. It is believed to have originated in ancient Rome and has since evolved into several variations. This recipe presents another way of preparing Roman sauce, with a rich combination of flavors and ingredients that enhance the traditional base of Espagnole sauce.

Fun Fact: Roman sauce was traditionally served with meats and fish dishes in ancient Rome as a way to enhance their flavors. It was highly appreciated for its ability to transform simple ingredients into delicious and savory meals.

Ingredients:
- Espagnole sauce
- 1 onion
- Butter
- Flour
- 1 lemon
- Assorted herbs
- Pinch of nutmeg
- Raisins
- Pine nuts or almonds
- 1 tablespoonful of burnt sugar

Instructions:
1. Begin by cutting up a small amount of onion into fine pieces.
2. Heat a pan over medium heat and add a knob of butter. Allow it to melt and then add the chopped onion. Sauté the onion until it becomes lightly golden and translucent.
3. Sprinkle a little flour over the onions and butter mixture to create a roux. Stir continuously to ensure the flour is well combined and doesn't form lumps.
4. Squeeze the juice of one lemon into the pan. Grate a small amount of lemon peel and add it to the mixture. This will provide a tangy and citrusy element to the sauce.
5. Add a bouquet of assorted herbs, such as basil, thyme, and rosemary, to enhance the fragrance and flavor of the sauce.
6. Sprinkle in a pinch of nutmeg to add a warm and earthy note to the sauce.
7. Add a handful of stoned raisins, which will bring a subtle sweetness to balance the flavors.
8. Next, include shredded almonds or pinocchi (pine nuts) for a crunchy texture and nutty taste. Alternatively, both can be used for a more diverse mix.
9. Finally, add a tablespoonful of burnt sugar to add depth and richness to the sauce.
10. Incorporate the prepared mixture into a good Espagnole sauce (No. 1), which is a basic brown sauce. This will enhance the flavor profile while maintaining the velvety texture.
11. Transfer the combined sauce to a bain-marie, a gentle water bath, for warming up while allowing the flavors to meld together. Stir occasionally to prevent sticking and to ensure even heating.
12. Once warmed through, remove the Roman sauce from the bain-marie and it is ready to be served.

Similar Recipe Dishes:
- Bolognese Sauce: Another classic Italian sauce with a rich and savory flavor similar to Roman sauce, but with a tomato-based foundation and the inclusion of ground meat, typically beef.
- Marsala Sauce: This Sicilian sauce features a fortified wine called Marsala as a base. It is often paired with meat dishes, especially chicken or veal, and is known for its sweet and savory profile.
- Hunter's Sauce: Also known as "Sauce Chasseur," this French sauce incorporates mushrooms, shallots, white wine, and herbs into a brown sauce base. It adds a rich and earthy taste to various meat or poultry dishes.

Remember, the No. 15 Roman Sauce (another Way) is a versatile sauce that can elevate any meat or fish dish. Its unique blend of flavors and ingredients adds a touch of sophistication to your culinary creations. Enjoy!