Anchovy Zuppetta, Rowboat Style
- 4 tb Extra virgin olive oil
- 4 Jalapenos, seeded and,
- -finely chopped
- 2 tb Sliced almonds
- 1/2 md Red onion, finely chopped
- 1 c Dry white wine
- 1 c Basic tomato sauce
- 1 lb Anchovies or sardines,
- -cleaned and gutted
- 2 Scallions, thinly sliced
- 10 Basil leaves, chiffonade
- 10 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
on May 29, 1997
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
