Cima alla genovese ii (salsa verde)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil, olive, extra-virgin |
| 1 | cup | Oil, olive, extra-virgin |
| ½ | cup | Shallot ** |
| 4 | eaches | Anchovy, fillets ** |
| ½ | cup | Vinegar, red wine |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 2 | eaches | Peppers, red bell, roasted OR |
| 1 | cup | Pimientos, canned ** |
| 1 | medium | Onion, red (1 cup) ** |
| 2 | eaches | Celery, stalks ** |
| 1 | cup | Parsley, Italian ** |
| 2 | larges | Eggs, hard cooked ** |
Directions
** 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