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25 February 2013 // flaviabi // No Comments » Leave a comment

emulsione di acciughe

two eggs

120 gr. Anchovy in extra virgin olive oil




Boil the eggs. In a pan, put a tablespoon of oil and heat, add the boiled eggs, cruble with a fork. Continue to work with a whip adding the chopped parsley, anchovies and let them dissolve stretching with warm water. Cook for about 10 minutes, stirring vigorously. At the end of cooking, add chili and oil.

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