Sauce Zingara A

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


There are two types of sauce zingara. Zingara A, based on a very acidic reduction of vinegar and shallots, is one of the few breadcrumb-thickened sauces that survive in the classic repertoire. (Zingara B, is based on white wine.)

Combine ½ cup (125 milliliters) white wine vinegar with 1 tablespoon (15 milliliters) finely chopped shallots. Infuse the flavor of the shallots in the vinegar by reducing by half. While the vinegar is reducing, gently cook 3 ounces (75 grams) breadcrumbs in 2 ounces (60 grams) butter. Cook the breadcrumbs until they begin to smell toasty, but do not let them brown. Add ¾ cup (185 milliliters) brown chicken or beef stock to the vinegar reduction, then add the breadcrumbs. Simmer the sauce for 5 to 10 minutes. Finish the sauce with 1 tablespoon (15 milliliters) finely chopped parsley. (Some recipes suggest finishing the sauce with lemon juice, but taste the sauce first; it is probably already acidic enough.)