“Bella Rosina” eggs, that is garnished hard-boiled eggs
( Uova “alla bella Rosina” )

Bella Rosina egg recipe

Preparation and cooking

• - Hard-boiled eggs are stuffed with mayonnaise and garnished with their own yolks as you can see in the photo.
• - Halve your eggs and remove their yolks.
• - Stuff their whites with mayonnaise.
• - If you want, you can add some fresh parsley and capers (finely chopped) to mayonnaise.
• - Arrange your whites in a serving plate.

Just before serving

• - Put through a food mill the egg yolks, directly over the whites just before serving.
  Serve immediately.

Note

Tips

• - You can’t prepare these eggs in advance; their yolks would dry up.
• - Mayonnaise can be enriched with fresh or dried parsley and some capers.
• - If you like Piedmontese cuisine, look for other recipes in Piedmont page.

Menu planning

• - These garnished hard-boiled eggs are a typical Italian antipasto. Accompany them with assorted salami and cheese cake slices. In Italy we have the habit to serve eggs in this way especially in our Easter menu.
  But you can also serve them in summer as main dish accompanied by seasonal vegetables, raw or boiled.

Useful links for this recipe

• - Interested in cheese cake, Umbria style? Follow the link for recipe directions.
• - Want to consult other Easter recipe ideas? or Italian soup directory that I mention in the next paragraph?

Healthy eating

• - Generally I never write about nutrition facts for starters because we all eat them only on special occasions.
  But Bella Rosina eggs are suitable to be served on the daily menu too.
  So do this.
  You can serve a soup or a low-fat pasta dish as first course, then one of these eggs per head and seasonal vegetables, raw or boiled, as second course.
  On the contrary, you could double your eggs and accompany them with a side dish but be careful to dress it.

Loretta