Prep Time : 20 minutes
Romanoff Sauce
Made with our Rosée Sauce
Ingredients
450 ml : Jardins Saint-Antoine Rosé Sauce
2 tbsp : Finely chopped shallot
1 tbsp : Fresh rosemary leaves
6 slices : Italian ham (prosciutto), thinly sliced
50 ml : Vodka
1 tbsp : Fresh chives, chopped
75 ml : Freshly grated Parmesan cheese
Salt
Freshly ground black pepper
Directions
1- In a skillet, sauté the shallot and fresh rosemary in a small knob of butter over medium-low heat until softened, without browning.
2- Add the sliced prosciutto and cook gently for about a minute.
3- Deglaze with the vodka and let it reduce until almost completely evaporated. Stir in the Rosé Sauce.
4- Simmer gently for 5 minutes, then add the chives and Parmesan cheese.
Serve with your favourite pasta… or try it with cannelloni!
Created in collaboration with Domaine de L’Oie Toquée and Chef Gaston Couillard.
