| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 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 <suechef@sover.net> on May 29, 1997
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