One has to admit that the very notion of a dip is not a natural one to most Italian cuisines (there is no such thing as Italian cuisine, only a few dozen if not hundred local ones), but thin sauces are known - you speak of "salsetta" for things with that sort of background. I should think that the background you are thinking of is pasta and pizza making, where thickness is a requirement because otherwise the sauce will flow off the dough.
Anyway, my mother's porcini-based sauce was simpler than that, I think, and I am certain that the fat used was not cream but the fat of cured, uncooked, unsmoked ham (Parma or Serrano type). Smoked or cooked ham would be too heavy, and bacon fat too strong a flavour.
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Re: Nose twitches. Mouth waters. Ears perk up. Whining in throat.
Date: 2010-03-01 08:18 am (UTC)Anyway, my mother's porcini-based sauce was simpler than that, I think, and I am certain that the fat used was not cream but the fat of cured, uncooked, unsmoked ham (Parma or Serrano type). Smoked or cooked ham would be too heavy, and bacon fat too strong a flavour.