Stuffed eggs and glazed
Instructions
Hard boil the eggs, placing them in cold water and cook them for 10 minutes claimed since the beginning of the boil; raffreddatele under running water and Peel.
4 cut in half lengthwise and svuotatele of egg yolks that reap in a bowl.
Mix them with just the green part of courgette, cut into tiny cubes, carrots and cucumbers, as well to tiny cubes, a pinch of finely chopped parsley leaves and 120 g of mayonnaise.
Mix well the mixture, salt and filled with this means 8 egg whites.
Place the yellow eggs obtained in this way on a plate and put them in the refrigerator, covered with a sheet of plastic wrap.
Open for the 4 remaining eggs along the svuotatele of egg yolks and that you will pass through a sieve, collecting the proceeds in a bowl.
Mix it with ricotta, ham reduced to tiny cubes, half a spoonful of mayonnaise and with a pinch of salt.
Fill the egg whites with the mixture, arrange the eggs so obtained and place them on a wire rack to cool in the refrigerator.
Prepare the frosting: soften the gelatine in cold water.
Meanwhile, mix the flour with the butter and softened this roux with the hot milk, sent down to the wire.
Bring on the heat and sauce, stirring, then simmer for 5 minutes then add the isinglass well squeezed and boiled spinach, you will have passed before the mill and then through a sieve: you will have to obtain a perfectly smooth sauce with incorporerete cream.
Let it cool until you begin to "pull" (i.
e.
veiling a spoon that you will be immersed).
Remove from the refrigerator, eggs still on the wire rack and place it on a tray.
Glassatele repeatedly (the tray below to collect the excess icing), and then put them back in the refrigerator for at least an hour lasciandovele (but do not remove them from the grill).
When the frosting is well wrinkled, you have these "green eggs" and those "yellow" on a serving platter, then serve immediately garnished the dish to taste.
Ingredients and dosing for 8 persons
- 120 g of courgette
- 120 g of mayonnaise
- 1/2 tablespoon of mayonnaise
- 50 g of carrot
- 50 g of ham
- 40 g of ricotta piemontese
- 8 eggs
- 3 pickles
- 1 handful of parsley
- Salt
- For the frosting:
- 200 g of milk
- 50 G = = Cream
- 40 g of spinach boiled and drained
- 20 g of butter
- 15 g of white flour
- 6 g of isinglass