Hard-Boiled Eggs Mushrooms with Tomatoes and Bresaola della Valtellina IGP 🍅🥚 | Creative and Tasty Recipe
An original, light, and scenic appetizer perfect for impressing at the table with simplicity! These "mushrooms" made of hard-boiled eggs and small tomatoes, served on a bed of Bresaola della Valtellina IGP and lettuce, are ideal for a fun and stunning presentation, but also for a fresh meal rich in flavor 🌿
The recipe is very simple to make and fun to prepare even with young children. The final touch? Dots of mayonnaise that turn each egg into a real edible mushroom! Excellent paired with a Valtellinese apple juice, for a tasting moment that smells of the mountains 🍏
🛒 Ingredients for 4 people
- 4 eggs
- 2 small tomatoes
- 8 slices of Bresaola della Valtellina IGP
- 3 tablespoons of mayonnaise
- 4 leaves of fresh lettuce
👩🍳 Preparation
- Boil the eggs for 8 minutes in salted water, then cool them in cold water, shell them, and dry them.
- Cut off a slice at the base of each egg to make them stable on the plate.
- Cut the top and bottom caps of the tomatoes, empty them of the seeds inside, and set the "little caps" aside.
- Arrange the slices of Bresaola on the bottom of a serving dish.
- Tear the lettuce leaves by hand and place them on top of the Bresaola to create a "meadow" effect.
- Place the hard-boiled eggs upright on the bed of lettuce.
- Cover each egg with a tomato cap to create the mushroom effect 🍄
- Decorate the "cap" with dots of mayonnaise, to make your mushrooms even more realistic and fun.
🍹 Recommended Pairing
Pair this dish with a Valtellinese apple juice, fresh and naturally sweet, for a healthy and refreshing touch.
✨ A cheerful, tasty, and light appetizer: perfect for every season and to impress with simplicity!
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📚 Source: Consortium for the protection of Bresaola della Valtellina
