Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Livorno
20 min
20 min
4 to 6 servings


  • 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


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.

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