Here is a delicious way to prepare a simple and very easy Neapolitan egg salad, a simple recipe, very refreshing and tasty, perfect for the summer season. It can be an appetizer, a side dish, or a main dish in larger portions. It is a quick, nutritious dish with very low difficulty. So let’s head to the kitchen to prepare these tasty Neapolitan eggs…
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NEAPOLITAN EGGS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Easy NEAPOLITAN EGGS
- 4 ripe round tomatoes
- 4 Eggs
- 4 salted anchovies
- 4 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 sprigs basil
- to taste Fine salt
- to taste Black pepper
- 2 tablespoons salted capers
- optional Pickled caper berries
Tools for Easy NEAPOLITAN EGGS
#ADV
- Knife
- Cutting board
Preparation of Neapolitan Eggs Recipe
Boil the eggs for 8/9 minutes from boiling point. Cool them under running water, then peel and slice them into rounds. Wash and dry the tomatoes.
Slice them and remove the seeds. Desalt the anchovies and capers by rinsing them under running water. Chop them roughly together. On the serving plate, arrange the tomato slices.
Place the egg slices on top. Sprinkle the Neapolitan eggs with the anchovy and caper mince. Prepare a vinaigrette by dissolving a pinch of salt in the white wine vinegar.
Emulsify everything with extra virgin olive oil and finally sprinkle the seasoning with a grind of black pepper.
Pour everything over the Neapolitan eggs, adding caper berries and basil leaves as decoration!
Tasty, quick, and very delicious enjoy your meal with the recipe of Neapolitan eggs!
Annalisa
Advice and Notes
The Campanian cuisine is undoubtedly one of the Italian regions boasting some of the oldest traditions in terms of culture, traditions, and for being a place rich in influences from various peoples of the Mediterranean Sea.
It is also a region with many products boasting the DOP and IGP marks, such as buffalo mozzarella and Giffuni hazelnut.
ON THE BLOG YOU WILL FIND the Neapolitan pastiera, the Neapolitan trifle, Neapolitan donuts without potatoes, the casatiello and much more.
