Multicoloured Stuffed Eggs
calories: high
category: starter
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Small potatoes 150 gr.
Fresh asparagus 3 stalks
Eggs 5 very fresh
Cooked beetroot a 50 gr. slice
Grated Parmesan cheese 1 teaspoon
Carrots 1 small one
Fresh Ricotta cheese 125 gr.
Parsley ½
Sage ½
Diced rosemary ½
Diced marjoram ½
Fresh goat cheese 50 gr.
Mustard to taste
Nutmeg a pinch Coriander in grains
Extra virgin olive oil as required
A confectioner's bag or oven paper
Salt as required
Brown bread slices 3 cut in half
See our
Wine Tips
for your meals
Fresh asparagus 3 stalks
Eggs 5 very fresh
Cooked beetroot a 50 gr. slice
Grated Parmesan cheese 1 teaspoon
Carrots 1 small one
Fresh Ricotta cheese 125 gr.
Parsley ½
Sage ½
Diced rosemary ½
Diced marjoram ½
Fresh goat cheese 50 gr.
Mustard to taste
Nutmeg a pinch Coriander in grains
Extra virgin olive oil as required
A confectioner's bag or oven paper
Salt as required
Brown bread slices 3 cut in half
See our
Wine Tips
for your meals
Preparation Wash and boil the potatoes for 15 to 20 m. Remove the harder outer parts of the asparagus and steam them for 10 to 12 m. Wash the eggs and boil them for 8 minutes. Cool and peel them. Peel the potatoes still hot. Blend half of them with the beetroot, a pinch of salt and a handful of coriander. You will now have first two dense creamy mixtures.
The third mixture: Grate the carrot and mix it with half the Ricotta cheese, a pinch of salt and a pinch of nutmeg. Mix well and put everything together in a bowl and put aside.
The fourth mixture is made with the rest of the Ricotta cheese and parsley, sage, rosemary and marjoram, a pinch of salt and a little extra virgin olive oil. Mix well until it becomes smooth.
The fifth mixture is made from the egg yolks mashed with a fork and mixed with the goat cheese, a pinch of salt and a level teaspoon of mustard. Mix well until you have a smooth creamy mixture.
Using a confectioner's bag or the like, stuff the eggs with the mixtures alternating creamy mixtures of different colours and arrange them on a tray. Use the left-over mixtures to decorate sandwiches. The Chef's tips You should cut the eggs in half and fill them so that the fillings are richer and more appetizing. Drink a young white wine such as the Verdicchio di Jesi Curiosity From a nutritional point of view, eggs are excellent from the point of view of their high biological value (the amount of proteins man is able to synthesize from 100 gr. of proteins taken in.
The third mixture: Grate the carrot and mix it with half the Ricotta cheese, a pinch of salt and a pinch of nutmeg. Mix well and put everything together in a bowl and put aside.
The fourth mixture is made with the rest of the Ricotta cheese and parsley, sage, rosemary and marjoram, a pinch of salt and a little extra virgin olive oil. Mix well until it becomes smooth.
The fifth mixture is made from the egg yolks mashed with a fork and mixed with the goat cheese, a pinch of salt and a level teaspoon of mustard. Mix well until you have a smooth creamy mixture.
Using a confectioner's bag or the like, stuff the eggs with the mixtures alternating creamy mixtures of different colours and arrange them on a tray. Use the left-over mixtures to decorate sandwiches.
