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Cima Alla Genovese Ii (Salsa Verde)

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      Title: CIMA ALLA GENOVESE II (SALSA VERDE)
 Categories: Veal, Afghani
      Yield: 12 Servings
 
      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
       :  Written by Richard Sax, Photographs by Nancy McFarland
       :  The Knapp Press, Los Angeles, 1985
  
       Chef:  Lidia Bastianich, Felidia Restaurant, New York
 
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