Bruscandoli

Directions

1. 1
   Bring 6 quarts water to boil and assemble ice bath next to pot.
2. 2
   Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds.
3. 3
   Remove and plunge into ice bath for 2 minutes.
4. 4
   Remove and drain on a towel.
5. 5
   In the meantime, press the eggs through a sieve.
6. 6
   In a 12- to 14-inch saute pan, heat 2 tbsp.
7. 7
   butter over medium heat.
8. 8
   Toss the egg in the pan and add lemon juice and white wine.
9. 9
   Bring to boil and add butter, then bruscandoli and parsley.
10. 10
    Toss to coat and warm through, season with salt and pepper and serve garnished with lemon zest.