Amerigo's salsa alla genovese

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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