Florentine Eggs (Uova Fiorentine)

Grease a baking dish or ovenproof ceramics.

Prepare bechamel sauce: in a saucepan melt half of the butter, Add flour and stemperatela with a wooden spoon; When the flour has slightly colourful, carefully, a little at a time, the boiled milk.

Add salt, pepper and cook the béchamel sauce, never stop stirring, for 5 minutes.

Hard boil 6 eggs to cook them in cold water and causing them to boil for 9 minutes (by calculating the time from the beginning of the boil).

Then, put them in cold water, Peel and let cool completely.

Using a sharp knife, cut each egg in half lengthwise.

Now, Separate the yolk from the egg yolk, being careful not to break it.

Pass the egg yolks through a sieve and collect the past in a small tureen, add the ricotta also passed through a sieve, two tablespoons of parmesan and the remaining softened butter and pieces, raw egg yolk, pepper and salt.

Knead the ingredients thoroughly.

Spread the mixture in the whites giving it the shape of the yolk (in case you make the compound, you can distribute it on the bottom of the baking dish).

Place the half-filled eggs in baking dish, one beside the other, cover with the sauce, spolverizzatene the surface with the remaining Parmesan and infornatela at 180-200 degrees lasciandovela until the surface is lightly colored.

Serve the dish on the table still hot.