Parma Ham Sauce
Author: Lee Donovan
85g Parma ham (remove all the fat)
2 medium onions chopped very finely
2 tins chopped tomatoes
2 tablespoons fresh rosemary very finely chopped
Salt and black pepper to taste
Fry off the ham and onion in Fry Light until the onions are turning
golden and the ham is crispy. Add the tomatoes and rosemary and season. Simmer
for 20-30 mins or until the sauce has reduced by about a third to a half.
Not sure on the Sins for the ham as I usually use the ham as a Healthy Extra B
choice.
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