Yield: 1 servings
|1.00 tablespoon||olive oil|
|1.00 cup||chopped onions|
|½ cup||chopped celery|
|½ cup||chopped bell peppers|
|2.00 tablespoon||minced garlic|
|2.00 cup||peeled; chopped italian plum toma|
|¼ cup||pitted and halved black olives|
|¼ cup||chopped fresh basil|
|2.00 tablespoon||chopped fresh oregano|
|2.00 teaspoon||chopped fresh thyme|
|½ teaspoon||crushed red pepper flakes|
|1.00 teaspoon||freshly-ground black pepper|
|1.00 cup||white wine|
|2.00 cup||chicken stock|
|½ cup||green onions|
|8.00 tablespoon||unsalted butter; room temperature|
In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, bell peppers, and garlic. Saute for 1 minute. Stir in the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Saute for 1 minute. Add the wine and stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Mount in the butter. Reseason if needed. This recipe yields ?? cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2301 broadcast 03-19-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000