Ingredients for 4:

GIA Anchovy Paste 30 g
Boiled eggs 8
Red beet 1
Parsley 20 g
Caper berries 8
Oil, salt, pepper to taste.

Preparation

Cook the boiled eggs for 8 minutes in slightly salted boiling water and then peel them. Blend a cooked red beet with 400 ml of cold water, immerse the eggs and marinate them in the refrigerator for 2 hours covered with plastic wrap. After the time, remove the eggs and dry them, cut them in half and remove the yolk. Put the yolk in a bowl with GIA Anchovy Paste, salt, pepper, oil, and chopped parsley, mash and mix with a fork. Fill the eggs with the seasoned yolk, place them on a plate and garnish with chopped caper berries and toasted breadcrumbs.