Le Matte Hit The Road For Pasquetta
It may be just another workday if you live in the U.S., but if you’re in Italy, it’s Pasquetta or Easter Monday and you’ve got the day off from work. Most people spend the day with family and friends enjoying a picnic lunch in a park or the countryside.
Le Matte, my Italian chit-chat group, is celebrating Pasquetta by taking a road trip to the beach. Clara, one of our members, invited us to share the day with her at her vacation home on the Jersey shore. We’re a large group of more than 25, but not everyone is available on every meeting. Today there are at least eight of us are heading out, toting all sorts of yummy foods that we will enjoy once we get to Clara’s beachhouse. I wish you could join us.
Here’s my contribution.
one dozen eggs, hard boiled (click here for a post on how to make perfectly cooked hard-boiled eggs.)
1/2 cup mayonnaise
2 tsp. Dijon mustard
1/8 tsp. salt
white pepper, to taste
1/4 tsp. Worcestershire sauce
1 tsp. white wine vinegar
Put the yolks and all the other ingredients in a food processor. Pulse until everything is blended and smooth. I then use a pastry bag to pipe it into the egg whites, but you can spoon it in. Sprinkle with paprika. Decorate with either edible flowers, pieces of pickle, red or green pepper, tomato strips or anything else you can dream up.