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X Italian Egg and Cheese Dishes
Eggs with Piquante Sauce (with hard boiled eggs, capers and pickled peppers)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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One pickled pepper
One teaspoon of capers
One-half small pickled onion
One pickle
Some parsley
One-half of lemon
Pinch of flour
Some sugar
Hard boil four eggs, cut in four
Boiling water


"Chop up fine one pickled pepper, one teaspoon of capers, one-half small pickled onion and one pickle, and some parsley. Dissolve in boiling water one tablespoon of butter, add the juice of one-half of lemon, a pinch of flour to give a little body, and the chopped pickles. If too sour add some sugar. Hard boil four eggs, cut them in four, and pour over them the sauce."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org....Photo: Mary Melfi.

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