| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Roasts, Veal, Masterchefs, New york, F | 12 | Servings |
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 ** |
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
A Message from our Provider:
“God is humble”