If you tuned in to Fox 13 the Place you saw me teach this treasured sauce recipe live on TV! The reason I chose this recipe is because it is one of the most simple sauce recipes we have that can feed a lot of people and provides the second course!
Not only that, but my son living in Texas loves Salsa Gialla (Yellow Sauce) and I thought what better than to teach him on a live TV show! We have done cooking sessions over facetime several times now since I visited him in August. He is only 14 years old, but is able now to cook focaccia, spaghetti aglio e olio, lentil soup, butter sage sauce, and a simple cream sauce that goes over ravioli! This kid can cook and it has been an amazing bonding experience!
This sauce can be made in a crock-pot (This American lady figured that one out) or as originally done in a large pan. My mother-in-law named this sauce Salsa Gialla because of it’s yellow appearance. I have looked high and low for the true name, and it is not to be found. I love that she named it something so simple for something that honestly is one of the most creamy, rich, and comforting substances ever to enter my mouth. I lick my plate when no one is watching, that is how amazing this is!
Don’t just take my word for it, please, for your own sake, purchase the ingredients and make this! If you are gluten free or Living a grain free diet (like I am right now) try this sauce on cauliflower, grilled chicken or pork, or just put it on a spoon and eat it straight.
My mother-in-law substitutes a Turkey leg for beef much of the time so if you don’t eat beef, turkey or wild foul is your best option.
Last thing before I unveil this treasured recipe: The original recipe was meant to have 6 sticks of unsalted butter. My mother-in-law tried to help the family’s heart health and decided to half the butter. We make it with 2 cubes butter and 1 cup olive oil. You are welcome to play around with it or go all for it with 6 cubes of butter! I have yet to have ventured that far….but with my new medical ketogenic diet I guess I could finally say it is for my mental health I am returning back to this recipes origins.
Ladies and Gents, I give you Salsa Gialla.
Serves: Up to 10 People
Time: 4-6 Hours
Prep: 10 Minutes
1-2 lbs. Roast Beef (original recipe) Turkey Leg, Beef brisket, London Broil, etc.
3 medium onions cut in fourths
3 medium- large peeled carrots cut in fourths
3 stalks celery de-strung cut in fourths
2 tsp. salt
2 cubes unsalted butter—Original recipe calls for 6 cubes butter no EVOO. (Perfect ©BuonaKeto option)
1 cup extra virgin olive oil
3 long sprigs of fresh rosemary
Parmigiano reggiano or pecorino romano for garnish.
- In a 6-8qt. non-stick pan Sear each side of the meat. Then place onions, carrots, celery. Pour olive oil.
- Sprinkle with salt.
- Place sprigs of Rosemary on top then 1 cube butter. Place lid on top.
- On medium-low heat simmer for approx 4 hours. Vegetables will become very soft.
- *Try not to stir it as not to disturb the rosemary.
- When the meat is very tender (falling off of the bone or appears to fall apart) the sauce is ready.
- The last 30-45 minutes place lid offset to allow the liquid to reduce at least a ½ inch.
- Remove the rosemary.
- Take out the meat and set aside. (Reserve for second course)
- Blend the vegetables and all of the juice add last cube of butter while blending.
This is your Salsa Gialla
Serve over penne with grated parmigiano reggiano or pecorino romano for garnish.
Reserve some sauce to garnish the meat.
As a second course bring out the meat and serve it with the sauce over it with bread to accompany it.
**This sauce can be frozen for future use.
***CROCK POT: You can use a crock pot: Put on high, medium or low….follow instructions…you must brown meat in a different pan, then put it in the crock pot. Then after the time is up on the crock pot, turn it on high and turn the lid to the side so that it can let the liquid reduce. This is very important. If it doesn’t continue to boil you will need to remove the sauce and put it into a pot and let it simmer there until it has reduced at least a ½ inch to an inch.
Salsa Gialla <—Download Recipe