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

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.