Yield: 1 servings
|2.00 tablespoon||olive oil|
|¼ cup||chopped onions|
|1.00 tablespoon||minced garlic|
|3.00||italian plum tomatoes; finely chopped|
|⅓ cup||pitted and halved black olives|
|1||(such as kalamata)|
|2.00 teaspoon||finely-minced anchovy fillets|
|1||(or 2 tsps anchovy paste)|
|1.00 tablespoon||chopped parsley|
|1.00 tablespoon||chopped basil|
|1.00 teaspoon||chopped oregano|
|1||freshly-ground black pepper|
|1.00||stick chilled unsalted butter; cut in 8 pieces|
Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated. This recipe yields 1⅓ cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 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