‘Slow Mediterranean Cooking'
Paula Wolfert (The Slow Mediterrnean Kitchen) makes another appearance in today's column. We first saw this recipe in a food magazine a number of years ago, and then discovered it in her 2003 cookbook. The dish originated in southwestern France, and calls for Bayonne ham, but prosciutto is a good substitute.
Since the recipe calls for a large amount of sliced onions, Ms. Wolfert offers this tip "sprinkle the chopping board with a few drops of vinegar. If that doesn't help, sprinkle a few more drops of vinegar directly on the onions as you slice them. When all the onions are sliced, simply rinse them under running water to remove the vinegar." This recipe takes time, but it is worth the effort. With this rich entrée, something simple like the shredded zucchini sauté is a perfect side dish, and perhaps a slice of lemon-flavored bread for dessert.
