Title: CIMA ALLA GENOVESE II (SALSA VERDE)
Categories: Roast, Veal, Masterchefs, New york, F
Yield: 12 servings
3 tb Oil, olive, extra-virgin
1 c Oil, olive, extra-virgin
1/2 c Shallot **
4 ea Anchovy, fillets **
1/2 c Vinegar, red wine
Salt (to taste)
Pepper (to taste)
2 ea Peppers, red bell, roasted
-- OR
1 c Pimientos, canned **
1 md Onion, red (1 cup) **
2 ea Celery, stalks **
1 c Parsley, Italian **
2 lg 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
