Agretti with hard-boiled egg mayonnaise and Adamas Imperial Oscietra
22 July 2026Ingredients for 2 people:
250 g agretti
2 eggs
80 ml sunflower oil
1 teaspoon mild mustard
1 tablespoon lemon juice
salt to taste
white pepper (optional)
a few drops of extra virgin olive oil
Adamas Imperial Oscietra caviar
Trim the roots off the agretti, wash them thoroughly and blanch them for 3–4 minutes in lightly salted water. Cool them immediately in an ice bath to preserve their colour and crunch. Drain them thoroughly and dress with a few drops of extra virgin olive oil. Boil the eggs for 9 minutes from when the water comes to the boil. Cool them, peel them and place them in the bowl of a hand blender. Add the mustard, lemon juice and a pinch of salt, then start blending whilst slowly pouring in the oil until you have a smooth, velvety and thick sauce. If necessary, add a teaspoon of cold water to adjust the consistency. Hard-boiled egg mayonnaise is a reliable and stable alternative to classic mayonnaise. Place a generous spoonful of mayonnaise on a plate, arrange the agretti whilst still slightly warm on top, and finish with about 10 g of Adamas Imperial Oscietra per portion.
Recipe by Stefano Caffarri
