Cima Alla Genovese Ii (Salsa Verde)
vegetables
3 tablespoon oil, olive, extra-virgin
1 cup oil, olive, extra-virgin
1/2 cup shallot **
4 each anchovy, fillets **
1/2 cup vinegar, red wine
1 salt (to taste)
1 pepper (to taste)
2 each peppers, red bell, roasted - or
1 cup pimientos, canned **
1 medium onion, red (1 cup) **
2 each celery, stalks **
1 cup parsley, italian **
2 large eggs, hard cooked **
** Finely chopped For Salsa Verde: ================ Heat 3 tablespoons of olive oil in a medium skillet. In the hot oil, saute shallots and anchovies, stirring until shallots are softened, 2 to 3 minutes. Cool. In bowl, combine 1 cup olive oil, wine vinegar and salt and pepper to taste. Add shallot-anchovy mixture and remaining ingredients. Stir well, adjust seasoning and set aside. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York
Yield: 12 servings
