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Food from my childhood. Asparagus and eggs with a sprinkling of Parmesan cheese. Mom calls it Italian peasant food. Hits the spot.
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840 kcal
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Fat: 53.50g | Prot: 20.83g | Carbs: 77.45g.
Breakfast: Blueberries , Whole Wheat Bread, Parmesan Cheese (Shredded) , Earth Balance Organic Buttery Spread - Original Whipped, Olive Oil , Asparagus , Egg. Lunch: Cupcake with Icing, Trader Joe's Just A Handful of 50% Less Salt Roasted & Salted Whole Cashews, Oranges. more...
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 Comments
I have been having the Jewish version, salami and eggs. Yes, hits the spot!
20 Mar 20 by member: jengetfit123
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Interesting. My husband's Italian family slices hard boiled eggs and places them on top of the asparagus with a drizzle of EVOO and some salt and pepper.
20 Mar 20 by member: Erquiaga
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Era, I sautéed them in olive oil. Jen, I never thought of doing that with salami, but Italians do mix salami with hard boiled eggs in many recipes, for example stuffed artichokes, peppers, or bracciole.
20 Mar 20 by member: Danana
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A couple years ago i enlisted my neighbors to make sartu di risa (sp?) bc i saw it on giada at home and became obsessed. But her aunt insisted on making it with hard-boiled eggs. I left those out. It was expensive because i bought two bundt pans, lol. I ate that thing from the freezer for a couple of months, lol.
20 Mar 20 by member: jengetfit123
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Must be an upscale or northern dish Jen because I don't know what that is. Sounds like it was yummy.
20 Mar 20 by member: Danana
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Sartù di riso is a typical dish of Neapolitan cuisine. It is prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. The whole is baked and then turned out before being served.
20 Mar 20 by member: Erquiaga
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Thanks, Erq. Explains why it is not familiar to me.
20 Mar 20 by member: Danana
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