Cima alla genovese 2 ( salsa verde )

Yield: 12 servings

Measure Ingredient
3 tablespoons Oil, olive, extra-virgin
1 cup Oil, olive, extra-virgin
½ cup Shallot **
4 \N Anchovy, fillets **
½ cup Vinegar, red wine
\N \N Salt (to taste)
\N \N Pepper (to taste)
2 \N Peppers, red bell, roasted OR
1 cup Pimientos, canned **
1 medium Onion, red (1 cup) **
2 \N Celery, stalks **
1 cup Parsley, Italian **
2 larges 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

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