Intensely sweet, salty and smoky, XO sauce packs some serious umami flavor. Originating in Hong Kong, this Italian take uses Mediterranean-inspired ingredients like anchovy paste, garlic paste and prosciutto ham to pack a savory punch in everything from pasta to meat dishes. Makes about 8 (2 tablespoon) servings.
Heat the oil in large pan on medium heat, add prosciutto and cook for 2 minutes, or just until crispy. Remove prosciutto from oil using slotted spoon. Drain on paper towel-lined plate.
Reduce heat to low and add onions to pan. Cook for 2 minutes, or until onions begin to soften. Add garlic, anchovy paste and tomato paste and cook for 1 minute. Stir in sun-dried tomatoes, balsamic vinegar, Oregano, Crushed Chillies and Rosemary. Cook for 30 seconds.
Return cooked prosciutto to the pan and cook for a further 1 minute. Remove mixture from pan. Allow to cool to room temperature before using. Store any left overs in an airtight container in refrigerator.
Test Kitchen Tip:
Try Italian-Style XO Sauce in this recipe for Pork & Broccolini Stir-Fry.
XO sauce, the iconic condiment, was first created in Hong Kong. Meant to impress, it is known to be a luxury blend typically made with dried shrimp and scallops, Chinese dry-cured ham, garlic and various chiles. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavor.
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