Tag: eggs

crunchiness, creaminess and tenderness in a single bite – Italian Cuisine

crunchiness, creaminess and tenderness in a single bite

The bruschetta with asparagus and eggs they stand out for the use of ingredients that provide a richness of taste and a variety of nutrients. The presentation on one slice of toasted bread, known as bruschetta, forms the basis of this dish, which stands out for its simplicity and goodness. It can be served on different occasions, from an informal lunch to a refined aperitif, as well as at a brunch, offering an ideal balance between flavor and substance. Although bruschetta itself is a dish native to Italy, the asparagus and egg variant is not tied to a specific region or part of the world. The combination of vitamins, minerals and proteins creates a synergy of flavors, which adapts to different international cuisines. The seasonality of the main ingredient plays a significant role. Therefore, these delicacies are preferable in spring, when the asparagus is particularly fresh and tender. In this way, it will be possible to cook them in a short time, accompanying them with eggs prepared fried or soft-boiled, ensuring that the yolk remains soft. Follow ours step by step quick and easy recipe today and you will bring some really tasty bruschetta with asparagus and eggs to the table.

Recipe Russian salad with quail and lumpfish eggs – Italian Cuisine

There is no Piedmontese who does not want it on the Christmas table, and the Milanese are no different, so much so that in those days the award-winning Peck gastronomy sells two and a half tons. It is one of the "assembled pieces" of the great cuisine that has migrated from the French noble tables to those of the Russian nobility. Hence the name. Even the dishes of which Camillo Benso, Count of Cavour was greedy, came from there, before a bourgeois gastronomy was formed in Piedmont which spread this dish as a coat of arms for special occasions. Today, almost vegetarian, it promises to become a new best seller of the table

  • 250 g potatoes
  • 250 g carrots
  • 200 g sunflower oil
  • 150 g frozen peas
  • 100 g Greek yogurt
  • 30 g lumpfish roe
  • 12 quail eggs
  • 8 gherkins
  • 1 egg
  • 1 lemon
  • 1 edible gold leaf
  • mustard
  • sugar
  • smoked paprika
  • salt

For the recipe Russian salad with quail and lumpfish eggs, peeled and peeled potatoes and carrots. Cut the vegetables into cubes of about 5 mm.
Cook them separately, starting from cold salted water, calculating 9-10 minutes for the potatoes, 7 minutes for the carrots and 1 minute for the peas from the boil.
Drain the vegetables and distribute them on a cloth to let them cool and dry completely.
Boil quail eggs for 6 minutes from boiling, then let them cool in cold water.
Chop finely the gherkins.
Prepare yogurt mayonnaise: in a tall and wide glass pour the sunflower oil, then the egg, a pinch of salt, 1/2 teaspoon of sugar, 1 teaspoon of mustard and 1 tablespoon of lemon juice. Blend with the hand blender, moving the blender rod up and down for 30 seconds, until you get a creamy mixture. Gently stir in the Greek yogurt and chill in the refrigerator for 30 minutes.
Peel quail eggs and divide them in half lengthwise.
Mix the vegetables and the chopped gherkins with 3/4 of the mayonnaise.
Pour the mixture in an oval mold (12 × 25 cm approximately) lined with cling film. Let it rest in the fridge for 1 hour and 30 minutes.
Mix the remaining mayonnaise with 1 teaspoon of paprika and place it in a pastry bag.
Turn out the Russian salad on a serving dish and decorate the edges with quail eggs interspersed with sprigs of paprika mayonnaise. Complete with lumpfish roe and decorated with gold leaf.

Recipe and texts: Sara Tieni, Photos: Riccardo Lettieri, Styling: Beatrice Prada

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Potatoes with quail eggs and white truffle – Italian Cuisine

Potatoes with quail eggs and white truffle

1) Boil the potatoes in their skins for 5 minutes, drain and peel them. With the help of a digger, make a hollow of suitable size to contain the egg, in the central part of the potatoes. Grease them with a little oil, salt them, arrange them on a baking sheet lined with parchment paper and bake at 180 ° for 10 minutes.
2) So, shelled 1 egg inside the recesses of the potatoes, season with salt, pepper and 1 flake of butter and bake again for 2 minutes, so that the egg white is firm. Serve the very hot potatoes, sprinkled with sliced ​​truffles.


Posted on 04/12/2021


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