Parsley and Egg Sauce

Serves: 8
Total Calories: 265


4 large eggs
1 cup lightly packed fresh flat-leaf parsley
2 tablespoons capers, rinsed, drained and chopped
1 clove garlic
1 teaspoon grated lemon zest
1 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and freshly ground black pepper


1 Place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel. Chop the eggs and place them in a bowl.

2 In a food processor or by hand, very finely chop together the parsley, capers, and garlic. Transfer them to the bowl with the eggs. 3 Stir in lemon zest. With a whisk, beat in the oil, lemon juice, and salt and pepper to taste. Scrape into a sauce boat. Cover and chill 1 hour or overnight.

3 Remove the sauce from the refrigerator at least 1/2 hour before serving. Stir well and taste for seasoning.

VARIATION: Stir in 1 tablespoon chopped fresh chives.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 265
Calories from Fat: 253

This Parsley and Egg Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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