Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Italian · Snacks
Antipasto Stuffed Eggs
A 15th-century historic Italian dish featuring a fragrant cheese filling, raisins, and aromatic spices, pan-fried until golden and served with a zesty sauce.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Hard-boil the eggs, peel them, cut them in half, and carefully scoop out the yolks.
2
Mash the yolks with the raisins, cheeses, herbs, raw egg, and spices. Tint with saffron for a rich hue.
3
Stuff the egg whites with the filling and pan-fry them face-down until golden brown.
4
For the sauce, combine the remaining yolks with the raisins, verjuice (or lemon juice), ginger, cloves, and cinnamon.
5
Press the sauce through a sieve and warm it gently over low heat.
6
Arrange the eggs on a platter, drizzle generously with the sauce, and serve with crusty bread and a light wine.
Comments
Log in to leave a comment.
No comments yet. Be the first!