Cold beef appetizer
Instructions
Finely chop the parsley, basil, capers, gherkins and onions and put them in a bowl.
Softened, in a bowl, the breadcrumbs in the vinegar for 10 minutes, squeeze it well and add the chopped vegetables.
Mash with a fork the hard-boiled egg yolk and add this to the mixture.
Turns good and little by little do get off as much oil as needed to obtain a fairly smooth sauce.
Season with salt and pepper and, eventually, add the egg whites finely minced.
Place on the plate of the sliced meat and cover with the sauce.
Decorate the plate with lemon wedges and sprigs of parsley and, before serving, put the dish in the refrigerator for an hour or more.
This recipe is very quick to use the leftover roast or boiled.
Wanting to make this dish, you can arrange on slices of flesh a hard boiled egg per person divided in half.
Ingredients and dosing for 4 persons
- 500 g of roast beef or sliced boiled
- 70 g of parsley
- 4 leaves of basil
- 1 tablespoon of pickled capers
- 2 pickles
- 2 pickled onions
- 5 tablespoons of wine vinegar
- 1 bun (crumb)
- == 1 hard-boiled egg
- 4 tablespoons of olive oil
- Pepper
- Salt
- For garnishing:
- == 1 Lemon Cut into wedges
- Some ciuftetti of parsley