Dish

Ragù di prosciutto crudo

Prosciutto crudo Ragù

Ragù di prosciutto crudo is made by slowly cooking prosciutto with onions, garlic, tomatoes, and white wine. The sauce is then simmered for several hours until the flavors have melded together. This dish is typically served over pasta, such as spaghetti or linguine. The sauce can also be used as a topping for polenta or served with crusty bread. Ragù di prosciutto crudo is a popular dish in Emilia-Romagna and other regions of Italy where prosciutto is commonly consumed.

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce› Meat-based Sauce

Origins and history

Ragù di prosciutto crudo has its roots in Emilia-Romagna, where prosciutto is a staple of the local cuisine. The dish was originally made with other types of cured meats, such as pancetta or salami, but prosciutto became the most popular choice over time. Today, Ragù di prosciutto crudo is enjoyed throughout Italy and beyond.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not recommended for individuals with pork or red meat allergies. The sauce contains white wine, so it may not be suitable for individuals who avoid alcohol.

Variations

There are many variations of Ragù di prosciutto crudo, depending on the region and the cook. Some recipes call for the addition of cream or milk to the sauce, while others use different types of wine or spices. Some cooks also add a touch of tomato paste to the sauce to give it a richer flavor.

Presentation and garnishing

Ragù di prosciutto crudo should be served hot and garnished with freshly grated Parmesan cheese and chopped parsley. A drizzle of extra-virgin olive oil can also be added for extra flavor.

Tips & Tricks

To make the sauce even more flavorful, try adding a pinch of nutmeg or cinnamon to the sauce. Be sure to use a heavy-bottomed pot to prevent the sauce from burning, and stir frequently to prevent sticking. Leftover sauce can be frozen for up to 3 months.

Side-dishes

Ragù di prosciutto crudo is typically served over pasta, such as spaghetti or linguine. It can also be served with polenta or crusty bread. A simple green salad or roasted vegetables make a great side dish.

Drink pairings

A light-bodied red wine, such as Lambrusco or Sangiovese, pairs well with Ragù di prosciutto crudo. For a non-alcoholic option, try a sparkling water with a squeeze of lemon or lime.