Portuguese Sauce I

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped bell peppers
2 tablespoons	30ml	Minced garlic
2 cups	125g / 4.4oz	Peeled, chopped Italian plum tomatoes
1/4 cup	59ml	Pitted and halved black olives
1/4 cup	36g / 1.3oz	Chopped fresh basil
2 tablespoons	30ml	Chopped fresh oregano
2 teaspoons	10ml	Chopped fresh thyme
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1 teaspoon	5ml	Freshly-ground black pepper
1 cup	237ml	White wine
2 cups	474ml	Chicken stock
1/2 cup	31g / 1.1oz	Green onions
8 tablespoons	120ml	Unsalted butter - room temperature

Recipe Instructions

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, bell peppers, and garlic. Saute for 1 minute. Stir in the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Saute for 1 minute. Add the wine and stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Mount in the butter. Reseason if needed.

This recipe yields ?? cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2301 broadcast 03-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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