Bread stuffed with pink eggs, sorrel, croutons, and white asparagus
1 large fresh loaf of bread
150 g mini mozzarella balls
2/3 pre-cooked beetroots
200 g of mixed sorrel and baby lettuce
40 g of Greek olives
4 white or green asparagus
extra virgin olive oil
Giusti White Condiment
salt and pepper
PREPARING THE FILLING
Peel the beetroots and blend them to a puree. Place the puree in a bowl (not too big).
Boil the eggs. Peel them and place them in the bowl containing the beetroot puree. Cover them completely with the puree. Seal with cling film, place in the refrigerator and leave to rest for about 6 to 8 hours.
Boil the white asparagus.
PREPARING THE BREAD
Carve the fresh loaf around the middle and remove the top part.
Scoop out the soft bread dough.
Dice the soft bread and sauté it to make croutons in a large pan with some oil, a clove of garlic and spices to taste.
Once golden brown, remove the croutons from the pan and let them cool.
In a large bowl, mix the sorrel, baby lettuce, olives and mini mozzarellas. Add the croutons and season with salt, extra virgin olive oil and White Condiment.
ASSEMBLING AND SERVING THE BREAD
Place this mixed salad inside the hollowed-out loaf. Top with the pink eggs cut in half and the white asparagus cut into chunks.