Anchovy Zuppetta, Rowboat Style

Categories: New | Text | Import

Serves: 1 Servings

Ingredients:

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

Instructions:
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

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