Recipe - Anchovy Zuppetta Rowboat Style

4 tablespoon Extra virgin olive oil
4 Jalapenos, seeded and,
finely chopped
2 tablespoon Sliced almonds
One half md Red onion, finely chopped
1 cup Dry white wine
1 cup Basic tomato sauce
1 pound Anchovies or sardines,
cleaned and gutted
2 Scallions, thinly cut or sliced up
10 Basil leaves, chiffonade
10 Mint leaves, chiffonade

In a 12 to 14inch 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 MCRecipe Digest V1 #624 by Sue
suechef@sover.net on May 29, 1997