Salad of new potatoes, hard-boiled eggs and grilled Parmigiano Reggiano

Sidea few minutes12-18 months


Serves 4

500 g new potatoes

1 bunch rapini

4 eggs

150 g Parmigiano Reggiano

125 g plain yoghurt

1 tablespoon mustard seeds

wild fennel

extra virgin olive oil

salt and pepper


Boil the potatoes in skin in salted water making sure they are soft in the core by pricking them with a toothpick. Drain and allow them to cool down.

Boil the eggs for 6-7 minutes from when the water starts boiling.

Oil the rapini leaves and cook them in the oven at 150°C until crispy.

Mix the yoghurt with mustard, a tablespoon of oil and the juice of half a lemon.

Season with a pinch of salt and chopped fennel.

Cut Parmigiano Reggiano into thin slices and sear them in a very hot non-stick pan for some seconds; take them away using a spatula and allow them to cool down.

Cut the potatoes in half, shell the eggs and slice them, dress with a dribble of oil, pepper and a pinch of pepper. Combine all the ingredients for the salad and serve with the yoghurt sauce.

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