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Monachina-style Eggs

di Academia Barilla

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Monachina-style Eggs
40 minutes



Ingredients for 4 people

6 eggs 7 ounce thick Béchamel sauce (or 3 1/2 ounces ricotta) 1/3 cup Parmigiano Reggiano cheese
grated Nutmeg to taste Oil for frying as needed 1 egg Flour (00 type) as needed 1 cup breadcrumbs Salt and pepper to taste

Preparation 30 minutes preparation + 10 minutes cooking
1. Boil 4 eggs in hot water for 10 minutes

2. Shell, halve lengthwise and separate yolks from egg whites

3. Mash yolks with a fork and combine with Béchamel sauce or ricotta, grated Parmigiano, a pinch of salt, a dash pepper and nutmeg

4. Spoon this filling into hard-boiled egg whites, shaping them into whole eggs

5. Beat remaining 2 eggs

6. Dredge stuffed eggs in flour and dip into beaten eggs, then in breadcrumbs, working very carefully to keep their shape

7. Fry a few at a time in enough hot oil to cover them completely (check oil temperature with a few breadcrumbs)

8. Turn often and fry until golden brown

9. Drain on paper towels and serve warm