Uova alla Bela Rosin

This is the dish that Rosa Vercellana di Moncalvo used to prepare for King Vittorio Emanuele II in his hunting lodge on his plantation at Fontanafredda. She was first his mistress, causing a great scandal, and later his wife.

This recipe is from my friend John. You could call it King's Komfort Food. If all that mayonnaise and eggs freaks you out, I don't want to hear about it. Nothing eaten in moderation will hurt you, ya big baby.

For Eight People
  • Hard boil six eggs
  • Peel and halve them
  • Remove the yolks
  • Place the halves hole side up on plate
  • Make runny mayonnaise with two eggs and pour over the egg halves
  • Use a vegetable mill or grater to grate the yolks over the eggs so the yellow falls like a rain of mimosa blooms on the mayonnaise
  • Let stand for 30 minutes (not in fridge)
  • Serve with a spoon
Do not be afraid to make mayonnaise. It is extremely easy, and is a completely different article from what comes in a jar. 
  • One egg
  • 1 cup peanut or safflower oil
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
Put the egg in a blender or food processor. Mix on high for a moment to blend the yolk and the white. With the blender still on high, begin to add the oil, a tiny dribble at a time, waiting a few seconds between dribbles. (This takes a little while. No whining.)

When you have incorporated about half the oil, add the salt and lemon juice. Continue adding the oil -- you can start now to add it a little faster -- and stop the blender occasionally to see how thick you're getting. When it's thick enough, or all the oil has been added, you're done.

To make runny mayonnaise for the eggs in the style of the beautiful Rosina, follow the recipe but use a bowl and a whisk. Unless you're a pro or have a particularly strong arm, you won't be able to get that stuff more than runny even if you try.

The mayonnaise will last three or four days, covered tightly, in the refrigerator. 

Buon appetito!

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