Recipe information
Yield
makes 3 cups
Ingredients
3/4 cup extra-virgin olive oil
1/2 cup finely minced roasted bell peppers, freshly prepared or bottled
1/2 cup minced fresh Italian parsley leaves
1/2 cup minced red onion
1/4 cup diced gherkin pickles
1/4 cup red-wine vinegar
1 hard-cooked egg, shelled and minced, yolk and white kept separate
2 tablespoons capers, drained and minced
Kosher salt to taste
Freshly ground black pepper to taste
Preparation
In a medium-sized mixing bowl, stir together all the ingredients except the salt and pepper until thoroughly mixed. Season with salt and pepper. Serve at room temperature.
Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2009 Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf Doubleday Publishing Group. All Rights Reserved.
Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.
Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.
