While out running errands this afternoon, Alex and I decided to purchase a few varieties of salumi from Salumeria Rosi. We tasted several varieties of sausages and prosciutto and picked out four to take home with us - spicy soppressata, sweet cacciatorino, 12-month aged prosciutto, and 24-month aged prosciutto. If you live on the UWS, or really anywhere in NYC, Salumeria Rosi is worth a visit just for their salumi. It is amazing. If you have any interest in salumi at all and decide to eat at the restaurant (rather than taking some salumi to go) you need to order the Selezione de Salumiere so you can try as many varieties as possible. Yum.
Recipe (and pictures of the salumi) after the jump!
By Mario Batali
1/2 cup evoo
1 large yellow onion, cut into 1/2-inch dice
2 cloves garlic, thinly sliced
3 tbsp dried currants
1 tbsp crushed red chili flakes
2 medium eggplant, cut into 1/2-inch cubes (about 4 cups)
1 tbsp sugar
1 tsp ground cinnamon
1/2 tsp unsweetened cocoa powder
2 tsp fresh thyme leaves, finely chopped
3/4 cup Pomi strained tomatoes
13 cup balsamic vinegar
1 tbsp flat leaf parsley, finely chopped, for garnish (optional)
In a 10 to 12-inch saute pan, heat the evoo over medium heat until hot. Add onion, garlic, currants, and red pepper flakes. Cook until onion is softened, about 4-5 minutes. Add eggplant, sugar, cinnamon, and cocoa. Cook, stirring occasionally, for 5 minutes. Add thyme, Pomi tomatoes, and balsamic. Bring mixture to a boil. Lower the heat and simmer for 5 minutes. Remove from heat and allow to cool to room temperature.
And now for more pictures of the salumi. I am only posting close-ups of our two favorites, the sweet cacciatorino and the 12-month aged prosciutto, in that order. FYI - you can see the spicy soppressata and the 24-month prosciutto in the background of the picture of the sweet cacciatorino.