| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | July 1994 | 1 | servings | |
INGREDIENTS
| 1 | lg | Boiling potato |
| 1 | Carrot | |
| 1 | Zucchini | |
| 1 | lg | Egg |
| 1/3 | c | Flat-leafed parsley leaves |
| 1 | sm | Garlic clove |
| 1 | sm | Shallot |
| 2 | sm | Pimiento-stuffed green olives |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Drained capers |
| 1/8 | ts | Anchovy paste |
| 3 | tb | Extra-virgin olive oil |
INSTRUCTIONS
FOR SAUCE Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove zucchini with slotted spoon and add to egg and vegetables. Makes sauce: In a blender or small food processor puree parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified. Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them. Serves 2 as a first course. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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