ROAST SPATCHCOCKS WITH PROSCIUTTO SAUCE

INGREDIENTS

• 3 x Size 4 spatchcocks
• 2 Tablespoons Olive Oil
• 500g lasagnette pasta

PROSCIUTTO SAUCE

• 2 tablespoons olive oil
• 30g butter 2 onions, chopped
• 2 cloves garlic, crushed
• 2 sticks celery, chopped
• 1 carrot, chopped
• 1 red pepper, chopped
• 100g prosciutto , chopped
• 2 x 410g cans of tomatoes
• 1/2 cup dry red wine
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh basil

ROAST SPATCHCOCKS WITH PROSCIUTTO SAUCE METHOD:

The spatchcocks should be cut into quarters, placed on racks over baking dishes, brushed with oil, and baked in a moderately hot oven for about 20 minutes, or until tender.

Pasta must be boiled until just tender in a large pot of boiling water; drain. With pasta and sauce, serve spatchcocks. 

Prosciutto Sauce: Heat oil and butter in a pan, add onions, garlic, celery, carrot, pepper, and prosciutto, and cook, stirring, for about 5 minutes or until vegetables are soft.

Adding undrained crushed tomatoes, wine, and paste, bringing to a boil, simmering uncovered for about 10 minutes, until the sauce is thickened; add the basil.

Serves 6.

Note: It is possible to make the sauce a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: RED CHICKEN CURRY WITH RICE VERMICELLI