Stuffed Eggs

Uove Ripiene

Preparation info
    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

Cut the eggs in half, pound the yolks in a mortar, add a piece of butter, a little fresh ricotta or cold panada made very thick by beating three egg yolks, a handful of grated Parmesan, a little salt, ground pepper, nutmeg, powdered cinnamon, 4 raw egg yolks and one white. Mix well and stuff the eggs with this filling, pushing it well in. Roll in flour, dip in beaten egg, sprinkle with breadcrumbs and fry until a nice color.