Dish
Uovo sodo con acciughe
To make this dish, simply boil eggs until they are hard-boiled, then peel and slice them in half. Top each half with a small piece of anchovy and a sprinkle of parsley. Serve as an appetizer or snack. This dish is high in protein and healthy fats, making it a great option for those following a low-carb or keto diet.
Origins and history
This dish has been a staple in Italian cuisine for centuries, with variations found throughout the country. It is believed to have originated in the southern region of Campania.
Dietary considerations
Gluten-free, low-carb, keto-friendly
Variations
Variations of this dish may include the addition of capers, olives, or sun-dried tomatoes. Some recipes also call for the eggs to be marinated in a mixture of olive oil and vinegar before serving.
Presentation and garnishing
To add a pop of color and flavor, garnish with a sprinkle of chopped parsley or a drizzle of olive oil.
Tips & Tricks
To make peeling hard-boiled eggs easier, add a teaspoon of baking soda to the water before boiling.
Side-dishes
This dish pairs well with a variety of side dishes, including roasted vegetables, crusty bread, or a simple green salad.
Drink pairings
Pair this dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
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