| 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
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”