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  Recipe Home » Misc » Cima Alla Genovese Ii (Salsa Verde)
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  Cima Alla Genovese Ii (Salsa Verde)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 163
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 **
Instructions:
** 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
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