Anchovy Zuppetta, Rowboat Style

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 4 tablespoons extra virgin olive oil
  • 4 jalapenos, seeded and finely chopped
  • 2 tablespoons sliced almonds
  • 1/2 medium red onion, finely chopped
  • 1 cup dry white wine
  • 1 cup basic tomato sauce, recipe follows
  • 1 pound anchovies or sardines, cleaned and gutted
  • 2 scallions, thinly sliced
  • 10 basil leaves chiffonade
  • 10 mint leaves chiffonade
  • Basic tomato sauce:
  • 1 Spanish onion, cut into 1/4-inch dice
  • 4 cloves garlic, thinly sliced
  • 6 tablespoons virgin olive oil
  • 4 tablespoons fresh thyme (or 2 tablespoons dried)
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
  • Salt, to taste
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.

Basic tomato sauce:

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.


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