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Servings: 8
Ingredients
- 6 eggs
- A dash of white vinegar
- For the sauce:
- 10 sprigs (or so) of fresh parsley, stems removed
- 2-3 cloves of garlic, peeled
- A heaping spoonful of capers, drained and rinsed
- 4-5 anchovy fillets
- A dash of white wine vinegar
- Salt and pepper
- A pinch of red pepper flakes (optional)
- 3-4 cornichons (optional)
- 250 ml (1 cup) of olive oil, or as much as you need to reach the right consistency
View Full Recipe at Memorie di Angelina
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 268 | 93% |
| Total Fat 30.28g | 38% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 47mg | 2% |
| Potassium 48mg | 1% |
| Total Carbs 0.53g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.27g | 0% |
| Protein 4.2g | 7% |
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