While I like cooking, and am willing to spend a decent amount of time doing it, I do like it when things are pretty easy and simple to put together. Especially when we don’t have a lot of time. This recipe was intriguing because of just that – it was something that might normally take a long time to make, but in a quicker version. You can read the recipe here.
Now, I will agree that this can be made on a “weeknight” (since I did that) but it still takes a decent amount of time. Which means either you have to start early or dinner gets pushed back. It probably took me an hour and a half to make this last Tuesday and that is after doing some prep in the morning. You see, I knew it was still going to take awhile and if there was anything I could do to not go crazy in the evening, I needed to try it.
In the end, I made the prosciutto and vegetables mix in the morning. It threw the morning off a bit but I felt that it was worth it. The only change I made was to use a little less prosciutto that called for. I had bought a package that I thought had enough in it for two recipes but it was so I had to cut back on each one to make it work.
I did my best to follow the directions and the timing on this recipe. I did have a little trouble where the sauce did a lot more than just “turn dark” or have some “brown bits” on the bottom. It flat out burnt and inspent a little time trying to scrape the bottom so we didn’t wind up with burnt chuncks in the sauce. That delayed the recipe but only by about 5 minutes.
Overall, this turned out very well despite taking a bit longer than I had hoped for a “weeknight” recipe. However the alternative was spending several hours making the sauce so I think maybe it worked out okay. Plus it tasted good.