Uova ripiene (Canapes of Egg) Recipe
Ingredients:
Eggs (hard boiled); halved lengthwise
Fresh butter
Salt & Pepper
Nutmeg
Grated cheese
Chopped parsley
Chopped cooked mushrooms
2 Tbsps of Bechamel sauce
1 or 2 pcs of egg yolks (raw)
1 oz of butter
Stock
Espagnole sauce
Instructions:
Scoop the egg yolks from the halved boiled egg. Combine with little butter, small amount of nutmeg, cheese, little parsley, mushrooms, salt, and pepper.
Combine Bechamel and egg yolks; mix thoroughly and combine with other mixture. Transfer the combined mixture inside the saucepan along with stock and (1 ounce) butter; fill onto the halved egg whites.
Heat inside a double boiler then serve along with Espagnole.
>> Uova ripiene (Canapes of Egg) Recipe