October is time to cook and experiment with new recipes. Here’s one that comes from Italian cuisine and which gives us some delicious stuffed eggs with bechamel.
Ingredients:
- 30 g ricotta
- 130 g Parmigiano Reggiano Dop
- 30 g butter
- 8 eggs
- salt and pepper
- Bechamel (about 250 ml)
- parsley
Prepare the hard-boiled eggs (6) by boiling them in cold water and counting 10 minutes from when they boil. Once the time has passed, remove the hot water and place the eggs in a container with cold water and let them cool a little. I tap the shells lightly on the tips to break them a little and allow the water to enter a little, which makes it easier to remove the shell. Once they are warm, carefully remove the shells and cut them in half lengthwise.
Remove the egg yolks delicately, without breaking the hard-boiled egg whites which you will then fill with the filling.
Crumble the egg yolks in a bowl with a fork and add the ricotta, the soft butter, the parmesan, 2 raw egg yolks, forming a cream and finally 1 egg white whipped until stiff, mixing delicately. Season with salt and pepper.
Heat the béchamel on the heat (gentle) so that it is soft and ready to use.
Transfer the mixture into a pan and heat over a very low heat for 2-3 minutes, the mixture will become soft and homogeneous.
Let it rest for 2-3 minutes and then fill the egg whites with the cream (I used a teaspoon) and spread the leftover cream on the bottom of a baking dish.
Place the stuffed eggs in the baking dish on top of the cream, cover lightly with the béchamel sauce and sprinkle with a little parmesan.
Cook in a fan oven at 180°C for 15-18 minutes until the eggs are a little au gratin.
You can serve the eggs warm or cold, garnished with chopped parsley.
Really good good good!
