Festa Monini: colors, sounds and tastes of Umbria

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Vegetable salad with poached eggs

Medium
50 MIN

Ingredients

FOR 4 SERVINGS
Carrots
2
Sliced zuchinni (round)
2
Raddish
8
Green beans
250 g
Wine vinegar
3 spoons
Eggs
4
Lemon Juice Lemoniny
1 spoon
Extra Virgin olive oil
4 spoons
Fleshy tomatoes
2
Tacos
8
Chives
as needed
Chervil
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Clean and wash radishes and green beans Steam vegetables for 10 minutes. In a saucepan bring to boil the salted water with a tablespoon of vinegar. Break the eggs on dessert plates, one at a time let them slip into the boiling water and cook for 3 minutes. Remove them with a slotted spoon, removing any egg whites left in the water.
  2. Prepare the vinaigrette by emulsifying the lemon juice with 2 tablespoons of vinegar and a pinch of salt and incorporating oil and a tablespoon of warm water. Then wash chop tomatoes and crumble tacos.
  3. Finally prepare the dishes: Place the vegetables on plates and garnish with poached eggs and tomatoes. Sprinkle with the prepared vinaigrette, distribute the taco crumbs which have been peppered and finally garnish with chives and chervil. Serve warm.

A little extra

Monini GranFruttato has a decisive taste, great with all kinds of vegetables.