Salsa Cotta (Dipping Sauce from Modena)

"This recipe is easy to do and goes well with meats especially pot roast. My relatives in Northern Italy (Modena) use it as a dipping sauce for meat. I personally like to eat it just as is along with my meat (beef)." Loretta Harrison

• 1 medium onion, finely chopped
• 1 small carrot, diced
• 1 large tomato
• 2 tablespoons celery, chopped
• 1 red bell pepper, finely chopped
• 1 clove garlic, minced
• 2 tablespoons parsley, minced
• 2 tablespoons olive oil
• 4 ounces water
• 2 tablespoons vinegar
• 1 beef bouillon cube

METHOD

Put onion, carrot, tomato, celery, red pepper, garlic and parsley in large sauté pan. Cook over medium until ingredients begin to brown.

Add olive oil, water and vinegar. Cook for 3 - 5 minutes. Add bouillon cube. Stir to dissolve. Simmer over low heat, covered, for about 1 hour. Let cool.

Yield: About 1 1/2 cups dipping sauce

 

recipe from www.inmamaskitchen.com

Contributor: Loretta Harrison

 

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