Name: Uova Ripiene II (Stuffed Eggs II)
Ingredients: 6 eggs; a pinch of dried mushrooms; some parsley leaves; salt, to taste; 2 heaping spoonfuls of grated Parmesan cheese; 20 grams (about ⅔ of an ounce) of crustless bread; 30 grams (about 1 ounce) of butter

As a first course for lunch, these will feed five people:

Ingredients

6 eggs
30 grams (about 1 ounce) of butter
20<

Starter
Lunch
Vegetarian

Method

Hard boil the eggs, slice lengthwise, remove the yolks and set them aside.

Soak the bread well in milk and then wring dry.

Reconstitute the mushroom in lukewarm water.

Grind everything as fine as possible and then fill the empty egg whites to overflowing. Then arrange the 12 half-eggs on the convex side of a platter, on a bed of mashed