Anchovy Zuppetta, Rowboat-Style
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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 |
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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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