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Anchovy Zuppetta, Rowboat-Style
by Kathleen Morrison
SERVINGS
4 servings scale / convert
INGREDIENTS
4 tbsp. extra-virgin olive oil
4 jalapeños, seeded, finely chopped
2 tbsp. sliced almonds
1/2 md. red onion, finely chopped
1 cup dry white wine
1 cup tomato sauce
1 lb. anchovies or sardines, cleaned, gutted
2 scallions, thinly sliced
10 basil leaves, cut chiffonade
10 mint leaves, cut chiffonade
Bread slices, grilled
INSTRUCTIONS
In a 12- to 14-inch sauté pan, heat oil until smoking. Add jalapeños, almonds and onions and cook until softened and lightly browned, 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, 8 to 10 minutes. Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.
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