Today Sonia will be preparing the stuffed eggs, a fresh and tempting appetizer ideal for those short of time.
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It’s summer and giallozafferano has temporarily moved to the countryside to enjoy the amazing landscapes that make our country famous all over the world.
I’ve prepared a very fresh and tempting appetizer, ideal for those short of time: the stuffed eggs. Let’s see together the recipe.
We’ll need:
• 8 eggs
• 3,5 oz (100 g) of feta cheese
• 1 small bunch of parsley
• white pepper • salt
• 4 fillets of anchovy
• 1,8 oz (50 g) of roasted peeled peppers
• 3 tbsp of extra virgin olive oil
Let’s prepare the stuffed eggs:
First of all, pierce the rounded end of the shell… and boil the eggs in boiling water. In the meanwhile, chop the parsley and the anchovies.
Now cut the peppers and the feta cheese into very small cubes.
Once the eggs are hard-boiled, let them cool, and cut them in half, then with a teaspoon scoop out the yolks, and keep the egg white… aside. Now, use a garlic press to mash the yolks.
In a bowl, mix the anchovies, the chopped parsley, the egg yolks, the peppers… and the feta cheese. Add a pinch of white pepper… and the oil. Then mix all the ingredients together… and taste to see if you need to add salt, since the feta cheese and the anchovies are very savoury.
With the resulting mixture, fill the hollowed out egg halves… in this way, then lay the eggs on a bed of fresh salad. You can serve them immediately, or, if you’re waiting for more guests to arrive, keep in the fridge. From Sonia and GialloZafferano, bye bye and see you next videorecipe!