Cima alla genovese ii (salsa verde)

Category : Snacks & Hor d'oeuvres

Author : Richard Sax

Hits : 4106

Rating :

(2.71)

Date : 14/07/2002

Ingredients:

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

Instructions:

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

Snacks & Hor d'oeuvres RECIPES
Write a Comment
 
 
 

tip of the day

Radish Trivia

Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt. This member of (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:38321

Rating:

(2.93)