By now we are on the home straight, Easter is really just around the corner and for this day, tradition wants to find on our tables the symbol of this feast par excellence: the egg.
If you are looking for a gracious and unexpected way to present it without wasting time in making complicated recipes, this appetizer, composed salad with quail eggs, anchovies and edible flowers, is just right for you!
Before the recipe, a little curiosity: do you know why the egg is the symbol of Easter?
In Christian religion the egg represents resurrection because it is something apparently inanimate that contains within it a new life.
The egg is part of the symbolism of many Countries in the world and they give it different meanings; it was already present in the traditions of pagan religions older than Christianity as a symbol linked to the rebirth of nature, to the spring and to the newfound fertility of the earth.
In cooking it is used in a lot of recipes, whether for its function of binder, thickener and emulsifier (the yolk contains lecithin which is the emulsifying agent par excellence), or as protagonist of more or less simple dishes to be made.
Some tricks before directions
A little secret to remove the eggshell from the hard-boiled eggs more easily and without damaging them: when just finished cooking, put them immediately under cold flowing water or in a bowl with water and ice and after about a minute (the necessary time to not burn your hands) shell them.
The egg white, by reaction to the cold, will contract, making this operation simpler.
Break the shell by gently beating the hard-boiled egg from the wider end and begin to peel it by keeping it under a string of cold flowing water.
Once shelled, if not consumed immediately, put the hard-boiled eggs in a bowl and immediately seal with plastic wrap, once they are completely cooled, you can put them in the fridge and use them in a few hours.
If you need to keep them longer, leave their shell.
You can clean and cut your “puntarelle” (the tender sprouts of Catalogna chicory) and radishes you need to prepare this course half an hour in advance and keep them ready for use in a bowl plunged in cold water.
Composed salad with quail eggs, anchovies and edible flowers recipe
Calories: 143 kcal
- 10 quail eggs
- 20 rolled anchovies fillets
- 80 gr of “puntarelle” approx.
- 12 edible flowers
- 2 radishes
- A teaspoon af extra virgin olive oil
- Balsamic vinegar as required
- Salt as required
Put the quail eggs plunged in cold water in a pot and put on the heat, wait for the water to reach the boiling point and let it cook for 3 minutes.
After this time, transfer the eggs in cold water.
Rinse your “puntarelle” and choose the most beautiful and not too big florets (if necessary cut them into two parts lenghtwise), cut them straight at the base so that they can remain standing on the dishes.
Put the “puntarelle” in a bowl and season with a little oil and a pinch of salt, mix gently to avoid damaging them.
Cut the radishes into rather thin slices.
Shell the quail eggs and cut them in half lengthwise, arrange them in the dishes alternating with “puntarelle”, slices of radish and rolled anchovies fillets, dripped from the oil, forming half moons, lay the edible flowers.
Finish your composed salad with quail eggs, anchovies and edible flowers with a few drops of balsamic vinegar and serve.