b'Peperonata SauceSalsa Peperonata 12Here is proof that some of the best things in life 3 tablespoons olive oil are the simple ones.8 large garlic cloves, thickly sliced12 teaspoon red pepper fl akes (optional)12 cup onion, fi nely diced1 red bell pepper, cut into 12-inch dice1 green bell pepper, cut into 12-inch dice Chefs Tip1 yellow bell pepper, cut into 12-inch dice12 pound diced Prosciutto or hamOne of the nice things Salt and pepper to taste about this sauce is that 34 cup Marsala wine or port1 tablespoon chopped fresh parsley you can eat it at room 1 tablespoon chopped fresh thyme2 cups Chicken Stocktemperature. Try it on 1 cup cream a slice of toasted Italian In a large, deep saut pan, heat the oil over medium-high heat, then add the garlic, red pepper fl akes,bread, rubbed with fresh onion, andbell peppers. Saut until soft, about 5 minutes. Increase heat slightly. Add ham, salt, andgarlic and adorned with pepper. Saut about 2 to 3 minutes. Add Marsala wine. Stir well and cook until liquid is reduced bythis luscious sauce. It half. Stir in parsley and thyme.makes a fi ne appetizer!Add Chicken Stock. Bring to a boil, and then simmer for about 20 minutes.Add cream. Stir and continue to simmer for about another 5 to 10 minutes. e sauce is the proper consistencywhen it coats the back of a spoon. Nicolino in school uniform next to his Cinquecento 15 uno'