Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!ais.net!uunet!in1.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Sicilian Eggs with Anchovies Followup-To: rec.food.cooking Date: 2 May 1997 09:17:26 -0600 Organization: Recipes International Lines: 30 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: LeiG@aol.com SICILIAN EGGS WITH ANCHOVIES ( Uova con acciughe) source: Home Book of Italian cooking serves 6 1/4 cup olive oil 3 anchovy fillets 1 small onion, sliced 1 cup diced celery 2 sweet green peppers, diced 6 oz can tomato paste 3 cups water 8 hard boiled eggs, sliced salt and pepper Cook oil, anchovies, onion, celery and peppers slowly 10 minutes. Stir occasionally to prevent sticking. Blend tomato paste and water and add. Season with a very little salt and pepper. Cover pan and simmer until celery is tender, stirring occasionally. Put 1/4 cup sauce on the bottom of a serving dish. Over this place a layer of hard boiled egg slices. Alternate layers of sauce and eggs, finishing with sauce. Serve hot or cold. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.