Recipe - Cima Alla Genovese Ii (Salsa Verde)

3 tablespoon Oil, olive, extravirgin
1 cup Oil, olive, extravirgin
One half cup Shallot **
4 Anchovy, fillets **
One half cup Vinegar, red wine
Salt (to taste)
Pepper (to taste)
2 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 shallotanchovy 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/mmgcny.zip