Vegetables in salsa verde
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Boiling potato |
| 1 | Carrot | |
| 1 | Zucchini | |
| 1 | large | Egg |
| ⅓ | cup | Flat-leafed parsley leaves |
| 1 | small | Garlic clove |
| 1 | small | Shallot |
| 2 | smalls | Pimiento-stuffed green olives |
| 1 | tablespoon | Fresh lemon juice |
| 1 | teaspoon | Drained capers |
| ⅛ | teaspoon | Anchovy paste |
| 3 | tablespoons | Extra-virgin olive oil |
Directions
FOR SAUCE
Peel potato and cut it, carrot, and zucchini into 3- by ½-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.