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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Alessi cuisine

 

 
 

Fresh salade with rucola and hard-boiled eggs

(Insalatina fresca di rucola e uova sode)

  • 2 small bunches of rucola
  • 6 hard-boiled eggs
  • 2 fresh eggs
  • 2 lemons
  • olive oil
  • salt
  • 1/2 tea spoon of powder mustard
  • 1/2 tea spoon of sugar
Take a blender and mix the following ingredients: the yokes of 2 hard-boiled eggs, the yokes of the two fresh eggs, the juice and some skin of the lemons, the mustard, salt and sugar. When all these ingredients are well disintegrated and mixed, add some oil until the sauce will start to get thicker.
Lay the rucola in a small tray, put over the remaining hard-boiled eggs, which should be previously cut in segments, season with the above sauce and serve.
The "fashion" related to rucola does not let us be indifferent even if the strong flavour of this herb has caused some perplexities for us. But in any case it is our duty to treat also certain tendencies; this matter does not disturb us, because, by this way, we feel realistic interpreters of tastes and tendencies of the today "Florentine" people, so that we result reliable and credible in our job.
This is the first justification which pushed us, several years ago, to choose the way of the "private" giving up the "public" sphere; that means the possibility to work and operate without any commercial compulsions and hesitations.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Carlo Santoni

 
 
 
   
 
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