Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Livorno
Print
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 anchovy filets, packed in oil, drained
  • 2 tablespoons brine-packed capers, drained, finely chopped 
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon mayonnaise 
  • 1 tablespoon extra-virgin olive oil 
  • Juice of half a lemon 
  • Kosher salt and freshly ground black pepper 
  • Kosher salt and freshly ground black pepper
  • 6 hard-boiled eggs, peeled and halved

Directions

Special equipment: a large mortar and pestle

Mash the anchovies, capers and most of the parsley with a mortar and pestle until a smooth paste forms. Stir in the mayonnaise, olive oil and lemon juice and season with some salt and pepper.

Add the egg yolks and mash until smooth. Mound the yolk mixture in the egg whites, sprinkle with the remaining chopped parsley and serve.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Deviled Eggs with Candied Bacon

Recipe courtesy of Kelsey Nixon

Crispy Tuscan Pork Cutlets

Recipe courtesy of Patrick Decker

Greek Devil Gyro

Recipe courtesy of Melissa Gaman

Grilled Tuscan Chicken

Recipe courtesy of Debi Mazar and Gabriele Corcos

Tuscan Beef Stew with Polenta

Recipe courtesy of Debi Mazar and Gabriele Corcos

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Low and Slow Scrambled Eggs

Recipe courtesy of Chrissy Teigen

Egg Fried Rice

Recipe courtesy of Ching-He Huang

Avocado and Egg Scramble

Recipe courtesy of Kelsey Nixon

Trending Videos

Brunch Bonanza

So Much Pretty Food Here