This recipe arrives on 25/03/2027
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Anchovy Paste
- 600 g yellow-fleshed potatoes
- 4 eggs
- 2 heaped tbsp Orco Anchovy Paste
- 150 g full-fat Greek yogurt
- 1 tbsp mild mustard
- 1 fresh spring onion
- 1 tbsp desalted capers
- Extra virgin olive oil
- Fresh chives
- Black pepper
Dress the potatoes while still hot: they'll soak up the anchovy cream much better and the dish will stay flavourful down to the last bite.
Boil the whole unpeeled potatoes in salted water, it will take about 25-30 minutes depending on size. Meanwhile, hard-boil the eggs: start them in cold water, bring to a boil and count 9 minutes from there. Drain and cool under running water, so the yolk stays creamy and doesn't turn chalky.
While the potatoes are still hot, peel and cut into thick rounds. In a bowl, mix the Greek yogurt with the Orco Anchovy Paste and mustard, working well with a fork until you get a velvety, amber-coloured sauce. Thinly slice the spring onion and roughly chop the capers.
Arrange the warm potatoes on a serving plate, dress with spoonfuls of the anchovy cream scattered here and there, then add the eggs cut into wedges, the spring onion, capers and a generous drizzle of oil. Finish with chives cut into little tubes and freshly ground pepper. Serve warm or at room temperature, never chilled.
