| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Portuguese | Essnce09 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1/4 | c | Chopped onions |
| 1 | tb | Minced garlic |
| 3 | Italian plum tomatoes; finely chopped | |
| 1/3 | c | Pitted and halved black olives |
| (such as Kalamata) | ||
| 2 | ts | Finely-minced anchovy fillets |
| (or 2 tsps anchovy paste) | ||
| 1 | tb | Chopped parsley |
| 1 | tb | Chopped basil |
| 1 | ts | Chopped oregano |
| 1 | ts | Salt |
| Freshly-ground black pepper | ||
| 1 | Stick Chilled unsalted butter; cut in 8 pieces |
INSTRUCTIONS
Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated. This recipe yields 1 1/3 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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