Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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