Tag: mimosa

Recipe Salad with asparagus and green beans, tarragon sauce and egg mimosa – Italian Cuisine

Ingredients

600 g green beans
300 g Greek sheep yogurt
25 asparagus
2 hard yolks
tarragon
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare asparagus and green beans salad, tarragon sauce and egg mimosa, clean the asparagus and separate the tips from the stems. Cut the latter into thin lozenges and brown them in a pan with a drizzle of oil and a pinch of salt.
Blanch the asparagus tips in boiling salted water for 2-3 minutes, drain and cool them in water and ice. Boil the green beans for 3-4 minutes.
season Greek yogurt with a pinch of salt and mix until creamy.
Blanch 35 g of tarragon for a few seconds, drain it, cool it in water and ice and blend it with 100 g of oil and a pinch of salt. Mix it with the yogurt.
distributed asparagus and green beans on a serving dish and complete with the yogurt sauce and the finely crumbled hard-boiled yolks.

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Yogurt mousse with mimosa egg recipe – Italian Cuisine

Ingredients

500 g ricotta
150 g Greek yogurt
100 g cocoa shortbread
50 g icing sugar
3 lemon snacks (small eating lemons)
3 kumquats
2 eggs
lemon

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare the yoghurt mousse with mimosa eggs, firm 2 eggs, cooking them for 9 minutes after the rising of the boil; separate the egg whites from the yolks and grate them (mimosa).
Drain the ricotta and blend it with the icing sugar and the grated zest of 1/2 lemon, then mix it with the Greek yogurt.
whisk shortbread. Cut the lemon snacks and kumquats into slices.
distributed in 4 glasses a layer of crushed biscuits, a layer of ricotta and yogurt and a few slices of kumquat and lemon snack; repeat the operation two more times and complete with the yolk mimosa, adding dark chocolate chips to taste.

Recipe Tuna and cauliflower meatloaf with boiled egg mimosa – Italian Cuisine

The tuna meatloaf is a fresh, easy and clever second course, you can prepare it in advance and serve it when it's time to eat

Ingredients

250 g drained tuna in oil
200 g cauliflower
20 g pitted Taggiasca olives in oil
15 g desalted capers
4 eggs
1 untreated lemon
parsley
garlic
bread crumbs
White pepper
extra virgin olive oil
salt

Duration: 1 h 10 min

Level: Easy

Dose: 8 people

whisk the cauliflower; add the tuna and whisk again until a soft and sticky mixture is obtained; then add 1 egg, the capers, the grated zest of the lemon and half of its juice. Complete with 2 tablespoons of oil and 2 of breadcrumbs. Salt and pepper.
Place the mixture on a sheet of parchment paper and wrap it with the same paper giving it the shape of a meatloaf. Tie the ends with candy-like kitchen twine. Place the meatloaf on the steamer and cook it for about 40 minutes.
Boil the remaining eggs, let them cool, then separate the yolks from the whites. Crumble the yolks with your hands and cut the egg whites into thin slices.
Chop finely a sprig of parsley and blend it with 2 tablespoons of oil and, to taste, 1/2 clove of garlic.
Let warm the meatloaf, then let it harden in the freezer for 10 minutes. Slice it and serve it with the egg mimosa, the parsley oil and the olives.