Everything sounds better in Italian: ouva sode con salsa verde sounds a lot better than boiled eggs with green sauce. Don't let the name fool you it is simple yet delicate and an Easter tradition. With 19 hens, laying daily we make this all year around!
Salsa verde has anchovies & capers in it and pairs wonderfully with hard boiled eggs, poached beef, veggies - whatever you like!
2 handfuls of parsley (stems removed), chopped
2 cloves of garlic, skins removed, smashed
1 tablespoons of capers, chopped
4 fillets of anchovies, chopped
pepper flakes as desired
2 - 4 tablespoons white wine vinegar
1/2 cup of extra virgin olive oil
In a small sauce pan add a couple tablespoons of the oil, on a low heat fry the garlic. When outside of garlic turns golden brown add capers & anchovies & pepper flakes. Pulverize into a paste with the back of a wooden spoon.
Remove pan from heat. Add vinegar & parsley incorporating into the mixture. Once mixture has had a chance to cool down for a minute, slowly stir in the rest of the olive oil and adjust the seasoning.
Allow salsa mix to sit out & rest for at least 30 minutes for the flavors to incorporate.
Meanwhile, hard boil your eggs. Once cooled, cut your boiled in half length-wise. Drizzle the salsa verde atop & serve!