Anchovy zuppetta, rowboat style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil |
| 4 | 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 | Scallions, thinly sliced | |
| 10 | Basil leaves, chiffonade | |
| 10 | Mint leaves, chiffonade | |
Directions
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