Cima Alla Genovese Ii (Salsa Verde)

Title:
Cima Alla Genovese Ii (Salsa Verde)

Yield:
12 Servings

Categories:
Roasts,
Veal




Ingredients:





     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 **






      ** 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