Free Recipe Cima Alla Genovese Ii (Salsa Verde)
Recipe Type: Free Roast Recipes
Recipe Preparation: stir
Cooking Temperature:
Recipe Serves: 12
Ingredients for Cima Alla Genovese Ii (Salsa Verde) Recipe
3 tb Oil, olive, extra-virgin
1 c Oil, olive, extra-virgin
1/2 c Shallot **
4 Anchovy, fillets **
1/2 c Vinegar, red wine
Salt (to taste)
Pepper (to taste)
2 Peppers, red bell, roasted
— OR
1 c Pimientos, canned **
1 md Onion, red (1 cup) **
2 Celery, stalks **
1 c Parsley, Italian **
2 lg Eggs, hard cooked **
Cima Alla Genovese Ii (Salsa Verde) Preparation
** 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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