Piedmont-Style Eggs
Description
Perfect for the table and with drinks. I present to you an excellent recipe for Piedmont-style marinated eggs—a dish that is not at all difficult to prepare, yet impressive in its flavor. I first tried Piedmont-style eggs at a French restaurant; I liked them very much, found the original recipe online, adapted it slightly to my taste—and here is the result. Let's prepare The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Take 12 quail eggs, place them in a saucepan, cover with cold water, and set over heat. Boil for 5–10 minutes after the water comes to a boil.
- 2
Step 2
2. Place the boiled eggs on a plate and let them cool slightly. Then peel off the shells.
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Step 3
3. Next, finely chop the anchovies.
- 4
Step 4
4. Squeeze the garlic with a garlic press, or simply mince it very finely.
- 5
Step 5
5. Also finely chop the parsley.
- 6
Step 6
6. Now prepare the marinade for the eggs. Put the chopped herbs, garlic, and anchovies in a deep dish (a bowl or mixing bowl), add 4 tbsp tomato paste, 300 ml olive oil, 2 tbsp each of chili sauce and vinegar, and 0.5 tsp sugar. Whisk everything in the dish with a whisk.
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Step 7
7. Place the eggs in a jar and cover with the prepared marinade. Seal the jar tightly and refrigerate. Let it stand there overnight.
- 8
Step 8
8. Arrange the finished Piedmont-style eggs on a serving dish and bring to the table, having first drizzled them with the marinade.