b'I N G R E D I E N T S Romagnola SauceSalsa Romagnola4 tablespoons extra-virginolive oil 5 large garlic cloves, thicklysliced Heat the olive oil and the garlic in a large saut pan on medium-high heat until the 6 ounces Italian-style salami, garlic starts to brown, about 2 to 3 minutes. Add the salami, onions and red pepper roughly chopped flakes. Cook until the onions begin to soen, about 2 to 3 minutes. Add the whitecup chopped onions wine and stir up any brown bits that might be clinging to the boom of the pan.teaspoon red pepper flakes Boil until the wine reduces by half. Add the chicken broth, cream and groundcup white wine pepper. Bring to a boil and simmer for 15 to 20 minutes. If you like the sauce thicker, 1 cups chicken broth bring it back to a boil and add the buer-flour paste, 1 teaspoon at a time, whisking 1 cup heavy cream well and waiting 1 minute before you add more of the paste. Continue this processteaspoon ground black until the sauce reaches the consistency you like. You do not need to use all of the pepper buer-flour paste.2 tablespoons soened buermixed with 2 tablespoons flour to form a so paste(optional)59'