The Prataiolo appetizer is a delicious cold dish made with hard-boiled eggs, small tomatoes, lettuce, mayonnaise, and oil-marinated mushrooms. It is perfect to serve as an appetizer and can be prepared in a few simple steps. The eggs are boiled in hot water, then peeled and cut in half. The tomatoes are hollowed out and left to drain to remove excess water. The lettuce is thinly sliced and arranged on a serving plate. The eggs are then placed upright on the bed of lettuce and topped with a tomato cap. Finally, the oil-marinated mushrooms are distributed on the plate and the appetizer is garnished with mayonnaise to taste. It is recommended to adjust the salt if necessary and serve the Prataiolo appetizer cold. Enjoy!
Mushroom Appetizer
Instructions
- Boil the eggs in boiling water for about 8-10 minutes.
- Drain the eggs and let them cool completely.
- Peel the cooled eggs and cut them in half.
- Cut the small tomatoes in half and remove the central pulp.
- Let the tomatoes drain upside down to remove excess water.
- Cut the lettuce into very thin strips.
- Arrange the lettuce strips on a serving plate.
- Place the hard-boiled eggs upright on the bed of lettuce.
- Cover each egg with a tomato cap.
- Distribute the mushrooms in oil on the plate.
- Decorate the appetizer with mayonnaise as desired.
- Adjust salt if necessary.
- Serve the mushroom appetizer cold and enjoy!
Notes
Add some thinly sliced prosciutto for an extra touch.
