2 eggs
1 yolk
1 tablespoon of mustard
2 tablespoons of white wine vinegar
3/4 to 1 cup of olive oil
1/2 cup of washed, drained, and chopped parsley leaves
4 tablespoons of chopped green pepperoncini
2 to 3 tablespoons of finely chopped scallions
salt and black pepper to taste
12 garlic cloves
12 slices of prosciutto
tomatoes and parsley sprigs for garnish
2 eggs
1 yolk
1 tablespoon of mustard
2 tablespoons of white wine vinegar
3/4 to 1 cup of olive oil
1/2 cup of washed, drained, and chopped parsley leaves
4 tablespoons of chopped green pepperoncini
2 to 3 tablespoons of finely chopped scallions
salt and black pepper to taste
12 garlic cloves
12 slices of prosciutto
tomatoes and parsley sprigs for garnish
Combine the first 4 ingredients in a blender
Blend well until smooth
With the blender still running, add the olive oil slowly, in a thin stream, until the mixture reaches a mayonnaise-like consistency
Add the parsley, green pepperoncini, and scallions, season to taste, and blend until creamy
Cover and refrigerate until serving time
Wash and trim the garlic cloves, leaving only 5-7.5 cm of the green part intact
Soak them in cold water for about 30 minutes
Drain well and place them side by side in a large bowl
Add enough cold water to cover them and season with salt
Bring to a boil over high heat, then reduce the heat and simmer until they're tender
Drain on paper towels
Wrap each garlic clove in a slice of prosciutto and arrange in a rectangular dish, with the seam facing down
Spread the green sauce evenly on top and garnish with cherry tomatoes and parsley sprigs
Serve 6 portions.
