---------- Recipe via Meal-Master (tm) v8.03
  
       Title:  CIMA ALLA GENOVESE II (SALSA VERDE)
  Categories: Roast, Veal, Masterchefs, New york, F
       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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