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Anchovy Zuppetta, Rowboat Style

Anchovy Zuppetta, Rowboat Style
Anchovy Zuppetta, Rowboat Style might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains roughly 34g of protein, 52g of fat, and a total of 734 calories. If you have jalapenos, extra virgin olive oil, carrot, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

1
In a 12 to 14-inch saute pan, heat oil until smoking.
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Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add jalapenos, almonds and onions and cook until softened and lightly browned, about 2 to 3 minutes.
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Jalapeno PepperJalapeno Pepper
AlmondsAlmonds
OnionOnion
3
Add white wine and tomato sauce and bring to a boil.
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Tomato SauceTomato Sauce
White WineWhite Wine
4
Add anchovies and return to boil. Lower heat to simmer and cook through, about 8 to 10 minutes.
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AnchoviesAnchovies
5
Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.;
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Green OnionsGreen Onions
BasilBasil
BreadBread
MintMint
Cooking OilCooking Oil
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BowlBowl
6
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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Olive OilOlive Oil
GarlicGarlic
OnionOnion
7
Add the thyme and carrot and cook 5 minutes more.
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CarrotCarrot
ThymeThyme
8
Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
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TomatoTomato
SaltSalt
9
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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SauceSauce
DifficultyHard
Ready In40 m.
Servings4
Health Score90
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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