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Ingredients:
3 tbsp 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 **
Instructions:
** 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
Servings: 12
Old people shouldn't eat health foods. They need all the preservatives they can get. Robert Orben
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Cima Alla Genovese Ii (Salsa Verde) Recipe brought to you by Mexican Recipes To-Go
