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Anchovy and Egg Sauce Tartines
Egg Sauce and Anchovy Canapes
(Tartine Con Acciughe In Salsa Di Uovo)
 
 
Ingredients:

1 hard-boiled egg
2 oz (50 grams) canned anchovy fillets, drained
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
2-4 white bread slices, crusts removed
Salt and pepper
Pickled pearl onions, halved, to garnish 

Directions:

Shell and halve the egg.
 
Scoop the yolk out into a bowl.

Stir in the vinegar, olive oil, parsley and season with salt and pepper.

Cut the slices of bread into triangles and toast lightly on both sides.

Spread with a little bit of the egg mixture, arrange two anchovy fillets on top and garnish with the pickled pearl onion halves. Serves 4.

That's it!
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