Spicy Green Sauce with Balsamic Vinegar
Hard-boil two eggs and allow them to cool; mince them (by hand or with a mixer) finely together along with some leaves of celery, a handful of parsley, a spoonful of capers, 4 or 5 small onions in oil and a carrot. Put the mixture in a bowl and dress with salt, pepper, a spoonful of Cavedoni Traditional Balsamic Vinegar of Modena, and a good spoonful of extra-virgin olive oil. Stir and allow some minutes before serving. If you like, you can prepare a spicier sauce by adding some anchovies.