Diario de Danana, 20 mar. 20

I have been having the Jewish version, salami and eggs. Yes, hits the spot! 

Interesting. My husband's Italian family slices hard boiled eggs and places them on top of the asparagus with a drizzle of EVOO and some salt and pepper. 

Era, I sautéed them in olive oil. Jen, I never thought of doing that with salami, but Italians do mix salami with hard boiled eggs in many recipes, for example stuffed artichokes, peppers, or bracciole. 

A couple years ago i enlisted my neighbors to make sartu di risa (sp?) bc i saw it on giada at home and became obsessed. But her aunt insisted on making it with hard-boiled eggs. I left those out. It was expensive because i bought two bundt pans, lol. I ate that thing from the freezer for a couple of months, lol. 

Must be an upscale or northern dish Jen because I don't know what that is. Sounds like it was yummy.  

Sartù di riso is a typical dish of Neapolitan cuisine. It is prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. The whole is baked and then turned out before being served. 

Thanks, Erq. Explains why it is not familiar to me.