Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 7

8 medium to hard-boiled eggs (cook 8 in view of possible accidents)

½ cup pine nuts soaked in 4 Tablespoons wine vinegar 4-6 hours & drained

½ cup dry white wine

2 Tablespoons finely chopped celery leaves or lovage

1 ½ teaspoons honey

1 medium size anchovy mashed (more if you like them)

Season, but careful with salt. A dash of white pepper if needed.

Soak the pine nuts in vinegar as noted. Cook the eggs until almost hard-boiled over a medium flame. Peel and let cool. For the sauce, process all the other ingredients (except the eggs) in a blender.

Serve the eggs halved lengthwise with the sauce topping on the eggs, or on the side for dipping at room temperature. If preferred, process the yolks too and fill the white halves with the yolks mixed with the sauce.