Yield: 1 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Extra virgin olive oil |
4 \N | Jalapenos, seeded and, finely chopped |
2 tablespoons | Sliced almonds |
½ medium | Red onion, finely chopped |
1 cup | Dry white wine |
1 cup | Basic tomato sauce |
1 pounds | Anchovies or sardines, cleaned and gutted |
2 \N | Scallions, thinly sliced |
10 \N | Basil leaves, chiffonade |
10 \N | Mint leaves, chiffonade |
In a 12 to 14-inch saute pan, heat oil until smoking. Add jalapenos, almonds and onions and cook until softened and lightly browned, about 2 to 3 minutes. Add white wine and tomato sauce and bring to a boil. Add anchovies and return to boil. Lower heat to simmer and cook through, about 8 to 10 minutes. Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.
Yield: 4 servings
Recipe by: Molto Mario MB1D28 Posted to MC-Recipe Digest V1 #624 by Sue <suechef@...> on May 29, 1997