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  Home » Afghan » Cima alla genovese ii (salsa verde)
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  Cima alla genovese ii (salsa verde)
  Category: Afghan
  Author: Richard Sax
  Date Posted: 7/14/2002
  Hits: 1,115
  Rating:  (3.0) votes 112
  Rate this recipe
Ingredients
Ingredients:

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
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

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