Uova “alla bella Rosina”
“Bella Rosina” eggs
Eggs "bella Rosina" is a typical Piedmontese starter. This recipe was created in the 18th century.
To prepare these typical hard-boiled eggs you'll need only two ingredients: eggs and mayonnaise sauce. And just a little patience to put through a food mill the egg yolk and distribute it on the white. Look at the photo!
zoom »
yeld for 4
- 4 hard-boiled eggs
- 4 tablespoons mayonnaise
- Time:
preparation: 15 minutes
cooking: 5 minutes
total: 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 177 (kCal) 9 % GDA (*) - 740 (kJ)
Protein: 7.2 (g) 15 % GDA
Total fat: 16.4 (g) 24 % GDA
Total carbohydrate: 0.1 (g) 1 % GDA
Sugars: 0.1 (g) 1 % GDA
Bella Rosina egg recipe
The hard-boiled eggs are stuffed with mayonnaise and garnished with their own yolks as you can see in the photo. Halve the eggs and remove their yolks.
Stuff the whites with the mayonnaise.
If you want, you can add some fresh parsley and capers (finely chopped) to the mayonnaise.
Arrange the whites in the serving plate.
Put through a food mill the egg yolks, directly over the whites just before serving.
Note
- - You can’t prepare these eggs in advance; their yolks would dry up.
- - It’s a typical Italian antipasto but you can also serve them in summer as main dish accompanied by seasonal vegetables.
The author Loretta Sebastiani lives in Italy (IT)
Google+ | Twitter | Facebook | Pinterest