Prep 20 mins
Cook 10 mins
Tapas, is a Spanish word for "little dish". Garlic and parsley sauce turns simple boiled eggs into a tasty and attractive appetizer.
- 2 cloves garlic, peeled
- 4 tablespoons fresh parsley, minced
- white pepper, to taste
- 6 tablespoons olive oil
- 5 hard-boiled eggs
- Grated carrot and black/green olives for garnish.
- Process or blenderize the garlic, parsley, salt and pepper.
- With the motor running, slowly add the oil.
- Arrange the sliced eggs on a serving dish, top with the sauce and decorate with grated carrot and olives and chill.
Technical Point !! Tapas actually translates to 'covers'. It originated by some bright spark deciding that a good way of keeping the flies out of the sherry was to cover the copa (cup) with a thin slice of bread. Someone else decide it was a waste to throw the bread away afterwards and put toppings on the bread to be eaten after the drink. And so - TAPAS !!
Yes, yes, etymologically "tapas" is derived from the Spanish verb tapar, "to cover". But that is not what the term means at this time, as anyone who has been in a tapas bar even once will find themselves surrounded by little dishes. So let's talk about this little dish. It is delicious. I made just one egg, as I just wanted a bit of a snack to go with my soup. And, as it happens, I did spread a bit of the sauce on a crusty, toasted piece of bread, layered with the egg slices, and then drizzled more sauce. Very tasty. I made my sauce in a coffee mug just a bit larger than the circumference of my immersion blender, as the amount is just too small for my food processor. I think this sauce would be lovely on cold poached chicken or salmon, too.