| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Hop shoots; wild or pencil |
|
|
; asraragus |
|
|
(or substitute pea shoots from china |
|
|
; town) |
| 4 |
tb |
Butter; divided |
| 2 |
|
Hard-boiled eggs |
|
|
Juice and zest of 1 lemon |
| 1/4 |
c |
Dry white wine from friuli |
| 1/4 |
c |
Finely-chopped Italian parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Bring 6 quarts water to boil and assemble ice bath next to pot. Trim
ends of bruscandoli (or substitute) and submerge into boiling water
for 30 seconds. Remove and plunge into ice bath for 2 minutes. Remove
and drain on a towel.
In the meantime, press the eggs through a sieve. In a 12- to 14-inch
sauté pan, heat 2 tablespoons butter over medium heat. Toss the egg
in the pan and add lemon juice and white wine. Bring to boil and add
butter, then bruscandoli and parsley. Toss to coat and warm through,
season with salt and pepper and serve garnished with lemon zest.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-1D08)
Per serving: 140 Calories (kcal); 14g Total Fat; (89% calories from
fat); 3g Protein; trace Carbohydrate; 137mg Cholesterol; 148mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
2
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”