Ingredients
3 tablespoon oil, olive, extra-virgin
1 cup oil, olive, extra-virgin
1/2 cup shallot **
4 anchovy, fillets **
1/2 cup vinegar, red wine
1 salt (to taste)
1 pepper (to taste)
2 peppers, red bell, roasted - or
1 cup pimientos, canned **
1 medium onion, red (1 cup) **
2 celery, stalks **
1 cup parsley, italian **
2 large eggs, hard cooked **
Cooking Directions:
** 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
veal,masterchefs,roasts,newyork,f
|
|
