Perhaps one of the most classic Venetian cicchetti, hard-boiled eggs with anchovies (italian: uova ripiene con acciughe) can be found in the mahority of bacari (Venetian wine bars) around town. When you order one, you’ll be handed exactly that: half a cooked egg with a toothpick piercing through an oil-coated anchovy. It might look unassuming, and it is. But its unfussiness, it makes for the perfect mouthful, the creamy sweetness of the egg playing off the assertive flavor of the anchovy.
The taste of this dish is so decadent! And with such a short ingredients list, quality is key. For this, it’s worth splurging on the best eggs and – especially – the best anchovies you can find. I like anchovies from Cetara, in Campania, but Spanish ones are good, too.
- 6 organic eggs
- 12 oil-packed anchovy fillets
- 2 tablespoons chopped chives
- 3 teaspoons finely chopped parsley leaves
- salt and freshly ground black pepper, to taste
- Place the eggs in a small pain filled with cold water and bring to the boil. As soon as it starts boiling, remove from the heat, cover with a lid and set a timer for 7 minutes. Drain and cool under cold running water.
- Once lukewarm, peel and cut the eggs in half. Arrange on a plate and season with salt and pepper. Ease an anchovy fillet over each egg half and finish with a sprinkling of chopped chives and parsley.