New baby carrots with green sauce

05844 NEW BABY CARROTS with GREEN SAUCE INGREDIENTS for 6 PERSONS 800 g of baby carrots novels with the leaves, 50 g of parsley, a clove of garlic, 15 g anchovy fillets in oil, 15 g of pickled capers, an egg, 50 g bread crumbs, 2 tablespoons vinegar, 5 tablespoons extra virgin olive oil, salt.

Clean the carrots, eliminate wasted leaves leaving those hold, carrots with a Pocket knife, wash them, put them in the pressure cooker, add 2 cups of water and a teaspoon of salt.

Close the lid and put on fire.

Wait for the hissing noise, lower the heat to low and cook for 5 minutes.

After 5 minutes, turn off the heat, the steam vent and drain carrots; Let cool to room temperature.

Cook the chicken for 10 minutes then shell it, holding it under the Jet of cold water, and then separated from the egg yolk.

Remove the sprigs of parsley leaves, wash them, dry them.

Put them in the glass of the robot with the peeled garlic, anchovies and capers drained, bread crumbs, vinegar and egg yolk and blend until obtaining a homogeneous compound.

Add the oil, drop by drop, alternating with 1-2 tablespoons of warm water; you have to get a smooth sauce but not too runny.

If necessary, add more water or other Crumb.

Spread the carrots to a serving dish, drizzle with sauce and then with the coarsely chopped hard-boiled egg.

This salsa verde is preparing, with some variations, throughout Liguria and serves to accompany boiled vegetables and fish.