Recipe - Vegetables In Salsa Verde

1 lg Boiling potato
1 Carrot
1 Zucchini
1 lg Egg

FOR SAUCE
1/3 cup Flatleafed parsley leaves
1 small Garlic clove
1 small Shallot
2 small Pimientostuffed green
olives
1 tablespoon Fresh lemon juice
1 teaspoon Drained capers
1/8 teaspoon Anchovy paste
3 tablespoon Extravirgin olive oil

Peel potato and cut it, carrot, and zucchini into 3 by 1/2inch 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.