Boiled Egg Chicks with Tuscan Green Sauce
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Boiled Egg Chicks with Tuscan Green Sauce



- Tuscan-style green sauce 180g,
- eggs,
- carrots
- radishes,
- black olives or nori seaweed


Put the eggs in a saucepan with cold water and a pinch of salt and boil them for about 9 minutes from the start of boiling. Allow them to cool under cold water. When they are cold, gently remove the shell. Place each egg on a work surface, make zigzag cuts with the tip of a kitchen knife around the circumference, especially the cut should be made towards the less sharp side of the egg. With the carrots, create the chick´s legs and mouth. With nori seaweed or black olives, create the eyes. Open the jar of Tuscan-style salsa verde and with a spoon place a generous amount on a plate and lay the egg chicks on it. With the radishes, create little flowers that will contrast with the colour of the sauce.

For a vegetarian version, we recommend replacing the salsa verde with our Crema di Porcini e Tartufo Bianco Pregiato 50g