Portuguese sauce #2

Yield: 1 servings

Measure Ingredient
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
1.00 teaspoon salt
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@...

03-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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