Livornese Recipe

Livornese Recipe
Livornese Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    small yellow onion, diced

  • 12

    gaetta olives, pitted and chopped

  • 2

    tablespoons capers

  • 1

    cup marinara sauce

  • 1

    cup dry white wine

  • salt and freshly ground black pepper to taste

  • Marinara Sauce Recipe:

  • 1/4

    cup of extra-virgin olive oil

  • 4

    cloves of garlic sliced in half

  • 1

    35oz can of imported Italian tomatoes

  • salt & pepper to taste

  • 3

    leaves of basil, washed, patted dry and chopped

Directions

Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking until onion is translucent 3-5 minutes. Marina sauce: Place garlic and olive oil in large sauce pan. Turn heat to medium and cook until garlic is soft and lightly browned. Crush the tomatoes and add with their juices. Fill empty tomato can 1/4 of the way with water and add to the tomatoes. Season with salt & pepper to taste. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more.

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