Sauce Zingara has such a convoluted history and so many variations that, by the time the classic sauces were categorized at the end of the nineteenth century, two types of it—imaginatively named Zingara A and Zingara B—had to be listed. Zingara A is one of the few sauces in the classic repertoire that is thickened with breadcrumbs, a technique used since the Middle Ages. Because it is based on vinegar, its recipe is included in the section on vinegar-based derivative brown sauces. Zingara B is white wine based and finished with an elaborate garniture of ham, mushrooms, and truffles.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.