Anchovy Zuppetta, Rowboat Style Recipe - Cooking Index
Anchovy Zuppetta, Rowboat Style Recipe - Cooking Index
| 4 tablespoons | Extra-virgin olive oil | |
| 4 | Jalapenos - seeded, chopped fine | |
| 2 tablespoons | Sliced almonds | |
| 1/2 tablespoon | Red onion - finely chopped (medium) | |
| 1 cup | Dry white wine | |
| 1 cup | Basic tomato sauce - see * note | |
| 1 lb | Anchovies or sardines - cleaned, gutted | |
| 2 | Scallions - thinly sliced | |
| 10 | Basil leaves - cut chiffonade | |
| 10 | Mint leaves - cut chiffonade | |
| Grilled bread slices |
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
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.
Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D28)
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