amerigo's salsa alla genovese
- Categories
- Italian
- Salsa/sauce
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| WALDINE VAN GEFFEN VGHC42A | |
| 1 | Egg yolk |
| 1 | Anchovy |
| 5 | Green olives -- pit |
| 2 tablespoons | Bread crumbs |
| 2 tablespoons | Pine nuts |
| 1 teaspoon | Capers |
| 2 teaspoons | Garlic |
| 1 tablespoon | Vinegar |
| 1 | Lemon -- juice of |
| 1 tablespoon | Parsley |
| 1 cup | Olive oil |
| Salt and pepper |
In a food processor combine egg yolk, anchovy, olives, bread crumbs, pine nuts, capers, garlic, vinegar, lemon juice and parsley with olive oil. Salt and pepper to taste. Good with grilled fish. Source: Tony Cortese, Amerigo's Restaurant, NYC.
Recipe By :
From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking
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