| 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
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