Uova Ripiene di Tonno
Recipes are some of my favorite souvenirs of memorable dining experiences. Whenever I make these eggs, for example, I am reminded of the first time I ate them at Belvedere, a favorite restaurant in La Morra in Piedmont. The owner told me what was in them, and at home I experimented with the proportions of the ingredients to get the flavor I remembered.
Ingredients
4 large eggs 2 tablespoons unsalted butter, softened 1/4 cup drained oil-packed tuna, mashed 1 tablespoon grated Parmigiano-Reggiano Salt and freshly ground black pepper Lettuce leaves Finely chopped fresh parsley, for garnish
Preparation
1. Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.
2. Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tuna, cheese, and salt and pepper to taste.
3. Place the egg whites on a plate lined with lettuce leaves. Stuff the whites with the yolk mixture. Garnish with chopped parsley. Serve immediately.
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