b'Gattopardo SauceSalsa del Gattopardo 12is sauce is wonderful over meats, but do not 4 tablespoons olive oil discount its subtlety and 14 cup fi nely chopped onion4 large garlic cloves, thickly sliced culinary excellence when 18 teaspoon red pepper fl akes paired with scallops or 14 pound prosciutto, thinly sliced and chopped1 9-ounce box frozen artichoke hearts, diced or 1 can, rinsed and diced shrimp.12 cup white wine112 cups Chicken Stock112 cups cream14 teaspoon salt (optional)14 teaspoon freshly ground black pepper (optional)1 small truffle, thinly sliced, or 12 teaspoon truffle oilHeat the olive oil in a large skillet or saut pan over medium-high heat. Cook the onion, garlic, and red pepper fl akes until the onion is translucent, 3 to 4 minutes. Add the prosciutto and diced artichokes and continue to cook until the artichokes brown, 8 to 10 minutes. Pour on the wine, stirring to dislodge any fl avorful brown bits from the bottom of the pan. Simmer to reduce the wine to a glaze, 1 to 2 minutes. Add the stock, cream, salt and pepper. Bring to a boil and simmer until it has reduced to a nice sauce consistency, 15 to 20 minutes.Add the thinly sliced truffle and cook for another minute.For an unbelievable culinary experience you can try fresh truffles when they are in season. Ask your local butcher in your market or gourmet foods store if they can order one for you. It will be quite an expense, but you will remember it forever.Also, use fresh artichokes instead of canned ones to create a bigger fl avor. 43 otto'