| 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
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