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- Egg Sauce and Anchovy Canapes
- (Tartine Con Acciughe In Salsa Di Uovo)
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- Ingredients:
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1 hard-boiled egg
- 2 oz (50 grams) canned anchovy fillets, drained
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
2-4 white bread slices, crusts removed
Salt and pepper
Pickled pearl onions, halved, to garnish
Directions:
Shell and halve the egg.
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- Scoop the yolk out into a bowl.
Stir in the vinegar, olive oil, parsley and season with salt and pepper.
Cut the slices of bread into triangles and toast lightly on both sides.
Spread with a little bit of the egg mixture, arrange two anchovy fillets on top and garnish with the pickled pearl onion halves. Serves 4.
That's it!
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