b'Rosmarino SauceSalsa al rosmarino 12Believe it or not, this sauce would also make a 4 tablespoons olive oil fabulous accompaniment 4 cloves garlic, thickly sliced12 cup chopped white onion for a pork chop as well 14 pound salami, very finely chopped (Soppresata or Toscano salami are best for this) as a fine sea bass fillet.14 cup chopped fresh parsley, plus a few tablespoons for garnish4 teaspoons finely chopped rosemary or 1 heaping teaspoon dried, crushed between your fingers prior to adding to the dish2 tablespoons loosely packed, finely sliced fresh basil, about 1012 leaves, or 112 teaspoons dried1 teaspoon finely sliced fresh sage, about 3 leaves or 14 teaspoon dried Chefs Tip34 cup red wine1 cup Tomato Sauce Another cheese you could 1 cup Chicken Stock12 cup Romano cheese, cut into a very fine dice add to the sauce would 14 teaspoon red pepper flakes (optional) be provolone or smoked mozzarella. Cut into In a large, deep saut pan, cook the olive oil and the garlic over medium-high heat for 2 minutes. Add the onion. Saut for 3 to 4 minutes. Add the salami and the fresh herbsvery fine dice, and melt (except the 2 tablespoons of chopped parsley). Continue to saut until onions are soft andinto the sauce.the garlic is browned, about 5 to 7 minutes. Season with pepper (the salami is saltyyou will not need to add salt).Add the red wine, stirring well to dislodge the brown bits at the bottom of the pan and reduce by half, about 2 to 3 minutes.Add the tomato sauce and the Chicken Broth. Bring to a boil, then simmer for 10 to 15 minutes.Stir the Romano cheese into the sauce. 45 otto'