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The green sauce boiled eggs

large part of my culinary culture comes from my mother and especially my grandmother Luisa, which originate in Borgotaro , Apennine village, famous for its mushrooms porcini.

located on the border between Emilia Romagna and Liguria, but also close enough to the Piedmont, the typical gastronomy of Borgotaro is very diverse, and draws ideas from all these regions. Breakfast is the Genoese, with the typical cake. Then pies, fried pasta, tortellini, stuffed artichokes, and more, that maybe one day I will find the courage to rebuild and revive this blog.

Today's recipe is a classic Piedmontese origin: the green sauce, with boiled-to-use, or to fill boiled eggs, or simply eaten with bread.

Ingredients: 200g

• parsley. The 200g refer only to the leaves, stems removed and then you sell. To get 200g, typically you have to ask the greengrocer 400-450g.
• 100g breadcrumbs, 80g
• wine vinegar;
• 2 cloves garlic, peeled and lose heart;
  
• 4 yolks' boiled egg, anchovy fillets
• 12;
• 200g extra virgin olive oil, than good (such as oil, the same sauce as well ... seems obvious, but you never know);
  
• salt and pepper, to taste (oh, yes, everyone should try)

Most recipes also includes a teaspoon of capers, but I prefer without.

The amounts mentioned above are quite abundant, since they had to prepare for many people. With these doses there are two jars of 250ml. For a standard preparation you can safely halve the dose. Since they are

lazy, and I have not much time to devote to the kitchen, usually prepared with a blender, indeed, to be more precise, with the Thermomix, fantastic tool handyman. Surely the hand is better, since it is not mistreating the ingredients, but you have to arm yourself with patience and crescent. If you do not have to do much, try to hand and feel the difference. However, even with the blender is very good, the trick is not to overdo the blending time: I try not to go for more than 10 seconds or less at a time (smoothies, rest, blend again, and so on), so that the ingredients to become warm.

begin by wetting the bread with vinegar, and smash it for good. Add then the garlic, egg yolks, anchovy fillets and a little salt and pepper. Shake well. Finally add the parsley and blend well, but not too finely, when you eat you must feel in the mouth pieces of parsley. At the end add the oil and emulsion for good. The sauce should be quite liquid.

You can eat right away, but the next day is much better. You can also save for a few days in the refrigerator, put in jars, covering the top with oil.

Since you probably were the whites of eggs , if you had the foresight to cut them in two lengthwise when you took the egg yolks, you can now fill, putting in place a teaspoon of the yolk of green sauce. Enjoy your meal.