Stuffed and fried eggs
Instructions
Cut into two, lengthwise hard-boiled eggs; take out the yolks and puree through a sieve with the ricotta.
Add salt, pepper, add a pinch of nutmeg and mix well.
Fill with the mixture half-boiled, then recompose clear eggs by pressing OK.
Beat the raw eggs with a spoon of oil and a pinch of salt.
Do roll eggs in salt and flour blended peppered, then in beaten egg and finally in breadcrumbs.
Let dry for 15 minutes.
Fry the eggs in boiling oil until they take a dark gold colour.
Drain, drain on paper towels, let them rest 5 minutes and serve.
Ingredients and dosing for 4 persons
- 8 hardboiled eggs
- 2 eggs
- 120 g of ricotta
- 1 tablespoon of olive oil
- Frying oil
- Flour
- Breadcrumbs
- 1 pinch of nutmeg
- Salt
- Pepper