Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 as a first course

　　1 large boiling potato

　　1 carrot

　　1 zucchini

　　1 large egg

　　

For sauce

1/3 cup flat-leafed parsley leaves

　　1 small garlic clove

　　1 small shallot

　　2 small pimiento-stuffed green olives

　　1 tablespoon fresh lemon juice

　　1 teaspoon drained capers

　　1/8 teaspoon anchovy paste

　　3 tablespoons extra-virgin olive oil

　　

Step 1

Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove zucchini with slotted spoon and add to egg and vegetables.

　　

Makes sauce:

Step 2

In a blender or small food processor purée parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.

　　

Step 3

Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them.