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Hard boiled eggs in Aspic

135 MIN


Prosciutto cotto
150 g
Chicken breast
Shelled peas
2 handfuls
1 sachet
Herbes de Provence
as needed
Extra Virgin olive oil
250 ml
as needed


  1. To prepare the mayonnaise use a hand blender. Put one egg, Extra Virgin olive oil, the juice of half a lemon and salt in the hand blender glass and mix until all the oil has been incorporated.
  2. Sear the chicken in a pan with a little olive oil and a pinch of Herbes de Provence. Add salt and finish cooking, if necessary, add a tablespoon of broth. Leave to cool until you can cut the chicken into thin strips.
  3. Meanwhile, in boiling salted water cook the peas for a few minutes allowing them to remain firm. Hard boil the eggs, cool and shell. Put aside four and chop the remaining in small pieces, cut the ham into cubes and put both in a bowl along with the chicken fillets and peas. Season with two tablespoons of mayonnaise and mix.
  4. Prepare the aspic following the instructions on the packet. Let it cool and then pour a small amount into a mould with high smooth sides. Move the mould so that the aspic sticks to the sides and store in the refrigerator for a few minutes so that the aspic solidifies.
  5. Meanwhile slice 4 hard boiled eggs. Place the egg slices on the aspic which is now firmer at the bottom of the mould, add more aspic and refrigerate again for a few minutes. As soon as the aspic is firm, fill the centre of the mould with a few tablespoons of the mixture, the sliced boiled eggs facing outwards. Add more aspic (let the aspic slide into the interstices between the food and especially along the walls of the mould), refrigerate for a few minutes.
  6. Proceed with filling, in several stages, in order to allow, at the end of each stage, a limited quantity of aspic to become firm in the refrigerator. Leave in the refrigerator until ready to serve.
  7. To empty the mould: immerse it for a few seconds in hot water, then tip it out onto a serving dish.
  8. To enhance the presentation it can be served on a bed of fresh salad surrounded by round small tomatoes slices alternating garnished with swirls of mayonnaise.

A little extra

To prepare an excellent mayonnaise, try the delicate flavour of Monini's Poggiolo Extra Virgin olive oil.