Le Ricette

Monachina-style Eggs

di Academia Barilla

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Le ricette
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PREPARATION TIME
40 min
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DIFFICULTY
Medium
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TYPE
Appetizer


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

6
Fry a few at a time in enough hot oil to cover them completely (check oil temperature with a few breadcrumbs).

7
Turn often and fry until golden brown.

8
Drain on paper towels and serve warm.


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