Italian recipes

Eggs With Potatoes In Salpicon

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

2 large chicken eggs

1 pound tiny new potatoes

1 teaspoon salt -- to taste

6 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

2 tablespoons tiny capers -- non pareil

2 tablespoons chopped cornichon pickles

1 tablespoon dijon mustard

1/2 teaspoon ground cumin

2 cloves garlic -- thinly sliced

1 medium scallion -- sliced very thin

2 tablespoons chopped roasted pepper

1 tablespoon hot paprika

2 tablespoons chopped parsley

2 large chicken eggs

1 pound tiny new potatoes

1 teaspoon salt -- to taste

6 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

2 tablespoons tiny capers -- non pareil

2 tablespoons chopped cornichon pickles

1 tablespoon dijon mustard

1/2 teaspoon ground cumin

2 cloves garlic -- thinly sliced

1 medium scallion -- sliced very thin

2 tablespoons chopped roasted pepper

1 tablespoon hot paprika

2 tablespoons chopped parsley

Preparation / Directions:

Place eggs in 4 cups cold water and bring to a boil. Cook 1 minute and remove to ice bath for 5 minutes. Peel and shell and set aside. Meanwhile, boil potatoes in salted water until just tender, drain and cut into quarters and place in a mixing bowl, still warm. Add olive oil, vinegar, capers, cornichons, mustard, cumin, garlic, scallion, roasted pepper, paprika and parsley and stir well to coat. Divide potato salad among 4 plates. Cut eggs in half, place over potatoes and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B06)

Eggs With Potatoes In Salpicon

Ingredients:

Preparation / Directions:

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