Cima alla genovese ii (salsa verde)

Category : Snacks & Hor d'oeuvres

Author : Richard Sax

Hits : 2917

Rating :


Date : 14/07/2002


3 tb Oil, olive, extra-virgin
1 c Oil, olive, extra-virgin
1/2 cup Shallot **
4 Anchovy, fillets **
1/2 cup Vinegar, red wine
Salt and Pepper to taste)
2 ea Peppers, red bell, roasted
-- or
1 cup Pimientos, canned **
1 md Onion, red (1 cup) **
2 Celery, stalks **
1 cup 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

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