| Ingredients: 4 Tablespoon(s) Extra virgin olive oil 4 Jalapenos, seeded and Finely chopped 2 Tablespoon(s) Sliced almonds 1/2 Red onion, finely chopped 1 Cup(s) Dry white wine 1 Cup(s) Basic tomato sauce 1 Pound(s) Anchovies or sardines cleaned and gutted 2 Scallions, thinly sliced 10 Basil leaves, chiffonade 10 Mint leaves, chiffonade |
Directions:
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 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 322 Calories From Fat: 76 Total Fat: 9g Cholesterol: 0mg Sodium: 1217.3mg Potassium: 376.6mg Carbohydrates: 16.1g Fiber: 6.7g Sugar: 7.8g Protein: 4.4g |