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Eggs & Cheese

06 Apr
  • 6 eggs
  • bechamel
  • 1 oz grated Parmigiano Reggiano cheese
  • nutmeg
  • oil
  • 1 egg
  • all-purpose flour
  • breadcrumbs
  • salt
  • pepper

Shell the hard-boiled eggs, cut them in half lengthwise and remove the yolks to leave the whites empty. Mash the yolks with a fork and work them into the béchamel or Ricotta, the grated Parmesan, salt, pepper and a dash of nutmeg. Spread the mixture inside the half egg-whites cut previously, giving the mixture a rounded shape to simulate a whole egg. Coat these eggs in flour, immerse them in the beaten egg, and dip gently in the bread crumbs, taking care, using the hands, to preserve the shape. Fry in abundant boiling oil, a few at a time, until golden. Drain on absorbent paper and serve hot.

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Posted by on April 6, 2015 in Uncategorized

 

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