Piedmontese stuffed eggs: my perfect recipe

THE Piemontese stuffed eggs They are a traditional recipe that is part of the Piedmontese appetizerstogether with other typical recipes of regionlike peppers in Beat BagnatheRussian salad or the calfskin.

Stuffed hard -boiled eggs are one of those comfort food who always remind me of family lunches for special occasions, never fails to Christmas Come to Easter And sometimes they compete for those who make them best. I would like to tell you that it is a grandmother’s recipeBut the truth is, I’ve always made them since I was a child, because they are easy and Fun to do for children too. Modestly those who are usually not bad, it’s not the usual eggs stuffed with tuna. Here’s what my extra touch is, which I’m glad to share with you.

Needless to say, but a duty, that for a perfect success The eggs must be fresh And above all of Cascina. I am sure that even in the city you will find where to buy happy hens eggs that scratch in the Hague. By now there are many online services of biological food that they sell them, or ask your fruitful or your neighborhood gastronomy.

Here is my infallible recipe of Piemontese stuffed eggs.

Stuffed eggs with tuna, anchovies and mayonnaise.

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Piedmontese stuffed eggs: the recipe

Ingredients for 12 stuffed eggs

• 6 fresh eggs
• 1 large box of tuna in oil
• 2 tablespoons of mayonnaise
• 3 or 4 anchovies in oil
• 4 or 5 capers in salt
• fresh parsley to taste
• 1 teaspoon of apple vinegar or white wine
• extra virgin olive oil to taste
• Pepe to taste
• sale to taste
• Cherry tomatoes and rocket to taste (to decorate)

Procedure

1. First of all, make the hard eggsCook in boiling water for a few minutes.
2. In the meantime that the eggs cool, in a large bowl you start adding the tunachopped anchovies in small pieces, i capers previously deselated and rinsed.
3. THE egg They are still too hot immerse them in cold water. Peel the eggs from the shell gently. Then cut each egg in half for the longest side. Emptied with the help of a teaspoon i yolks and then add them to the bowl with the tuna.
4. Add a spoonful of mayonnaise To mix everything, a drizzle of good oil, a drop of vinegar and with a fork crushed the whole and turn decisively, until you have a composed the most homogeneous possible.
5. Finely chop a few tufts of fresh parsley And add a little to the mixture and amalgamant. Taste and, if necessary, season with salt and pepper.
6. With a spoon or, if you want to do even better, with a piping sac à, then fill every half of egg with the tuna mixture (about a nut of quantity).
7. You can then decorate each egg by adding a Prazzemolo tuftA Half OliveA small cape or simply a sprinkling of pepper or sweet papria.
8. Serve the eggs on a nice serving dish, place on a bed of salad or rocket.