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Pink Eggs with capers, anchovies and Rosa Rosè Wine Vinegar






12 large eggs
1 beet
3 tbsp mayonnaise
1 red onion
anchovy fillets in oil, drained
15 desalted capers
6 caper fruits
Olive oil
Mustard seeds
4 tbsp Rosa Rosè Wine Vinegar


Dice the red onion and place it into a jar, then cover it with two tablespoons of Rosa Rosè wine vinegar and water. Set aside.
Fill a pot with water and bring it to a boil over high heat. Gently add the eggs; once the water resumes boiling, cook the eggs for 8 minutes.
Transfer the eggs to an ice bath and let them cool completely , then peel the eggs.
To color the eggs: extract the juice from the beet (or whisk it), mix it with some boiling water and then let it cool. Dip the eggs into the colored liquid and let them soak for at least two hours. Now cut the pink eggs in half lengthwise.
Remove the yolks from the boiled eggs and place them in the glass of an immersion blender along with the desalted capers, mayonnaise, one tablespoon of mustard, two anchovies, two tablespoons of Rosa Rosè wine vinegar, and two tablespoons of oil. Blend until smooth.
Place a small amount of the resulting sauce on each ìegg half and add a slice of pickled red onion, an anchovy fillet or caper flower. Season lightly with salt and pepper before serving.

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Rosè Wine Vinegar

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