Anchovy zuppetta, rowboat style

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

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