Salsa Verde - Master Chefs

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Salsa Verde - Master Chefs Ingredients

3 tb Oil, olive, extra-virgin	2 Peppers, red bell, roasted
1 c Oil, olive, extra-virgin	OR
1/2 c Shallot **	1 c Pimientos, canned **
4 Anchovy, fillets **	1 md Onion, red (1 cup) **
1/2 c Vinegar, red wine	2 Celery, stalks **
Salt (to taste)	1 c Parsley, Italian **
Pepper (to taste)	2 lg Eggs, hard cooked **

Instructions for Salsa Verde - Master Chefs

** 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 Yorks 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

Main Ingredient: VealCuisine: Uncategorized

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