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Save/Add Cima alla genovese ii (salsa verde) recipe to your favorite Save   Discuss Cima alla genovese ii (salsa verde) recipe Discuss   Print Cima alla genovese ii (salsa verde) recipe Print   Email Cima alla genovese ii (salsa verde) recipe to friend Email
  Name: Cima alla genovese ii (salsa verde)
  Category: Afghan Recipes
  Author: Richard Sax
  Date: 7/14/2002
  Hits: 2107

3 tb Oil, olive, extra-virgin
1 c Oil, olive, extra-virgin
1/2 c Shallot **
4 ea Anchovy, fillets **
1/2 c Vinegar, red wine
Salt (to taste)
Pepper (to taste)
2 ea Peppers, red bell, roasted
-- or
1 c Pimientos, canned **
1 md Onion, red (1 cup) **
2 ea Celery, stalks **
1 c 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 shallot-anchovy mixture and remaining ingredients. Stir well, adjust seasoning and set aside.Source: New York's Master Chefs, Bon Appetit Magazine

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