Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
Submitted By ROB STEWART On 08-17-94

Recipe By :

From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking

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