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

  • Difficoltà

    Low

  • Stagionatura

    24 months

  • Serves 4
  • 500g new potatoes
  • 1 bunch rapini
  • 4 eggs
  • 150g Parmigiano Reggiano
  • 125g 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.