Posted on 09/30/2015
All you have to do now is enjoy these appetizing rolls with a glass of Corvo Rosso!
– 2 Small whole wheat rolls
– 3 Eggs
– 2 Spring onions
– 1 Celery stick
– 1 Ripe tomato
– Salt and pepper
– Alfalfa sprouts
Step 1 – To make the egg salad, place the three eggs in a small pan with plenty of water and boil for about 8-9 minutes. Remove the eggs from the boiling water and immediately plunge into cold water – this will make them much easier to shell and above all, the yolk will stay perfectly yellow.
Step 2 – Once cold, slice the eggs into approx. 2 centimetre rounds, place in a bowl big enough to mix easily with the mayonnaise, mustard, a pinch of salt and a little pepper. The quantity of mayonnaise and mustard used depends on your personal taste.
Step 3 – Clean and slice the two spring onions into approx. 1 centimetre pieces and finely chop the celery. Add the celery and the spring onions to the eggs and mix gently. Leave the egg salad to rest in the fridge for about half an hour. In the meantime, wash the tomato and alfalfa sprouts and slice the tomato.
Step 4 – After half an hour, cut open the wholewheat rolls and fill with egg salad, a thick slice of tomato and the alfalfa sprouts.
Step 5 – All you have to do now is enjoy these appetizing rolls with a glass of Corvo Rosso! To complete your tasty, balanced, natural lunch, add a few shavings of 24-28 months matured Parmigiano Reggiano and some lovely fresh grapes. Bon appetit!
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