01 Ingredients
4 fresh eggs room temperature
4 tbs olive oil
Anchovy fillets in oil
3 tbs finely chopped Italian parsley
Olive oil
Salt
Ground black pepper
2 sprigs chives
Chopped parsley for garnishing
UOVA RIPIENE PER L’ANTIPASTO
serves 4
02 Preparation
Place the eggs in a pot and bring to the boil
Boil for 6 minutes
Pour out the boiled water, pour in fresh tap water to cover and allow to stand for a few hours till completely cooled
Remove the anchovy fillets from the oil and finely chop
Peel the eggs and cut them in half along the length of the egg
Carefully remove the yolk into a bowl. The aim is for an unbroken egg white cup
Using a fork, mash together the olive oil, yolks, anchovy, chopped parsley and ground pepper, adding extra olive oil if necessary. The egg mash should have a rustic texture
Salt to taste and mix
Gently spoon equal portions into the egg white cups, without pressing the egg mash down
03 Plating
Arrange the stuffed eggs on a plate and garnish with the chopped parsley and chives. Dribble over some olive oil and serve on the antipasto table
Cook’s Notes
Sprinkle over some red chilli flakes for a little spice when garnishing