Cima Alla Genovese Ii (salsa Verde) Recipe
Yield: 12 ServingsRecipe by luhu.jp
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
Salt, to taste
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 **
** Finely chopped,
Directions:
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 Yorks 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
Source from luhu.jp
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 Yorks 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
Source from luhu.jp