| 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
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