| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Frugal01 |
2 |
servings |
INGREDIENTS
| 2 |
lg |
Hard-boiled eggs |
| 4 |
sm |
Nasturtium leaves and tender stems; chopped |
| 2 |
|
Nasturtium flowers; cut in narrow strips |
| 1 |
|
Sprig Fresh chervil; chopped |
| 1 |
|
Sprig Fresh Italian parsley; leaves chopped fine |
| 1 |
|
Green onion; white and pale-green part |
|
|
Extra virgin olive oil |
|
|
Fine sea salt; to taste |
|
|
Black pepper; coarse ground, to taste |
|
|
=== GARNISH === |
|
|
Nasturtiun leaves |
|
|
Nasturtium flowers |
INSTRUCTIONS
Hard-cook eggs in boiling water just until yolks are firm, no longer. Cut
each egg in half lengthwise and carefully remove yolk. Place yolks a in
small bowl and add nasturtium leaves, stems and flowers and chopped
chervil, parsley and green onion. Mash with fork, adding enough olive oil
to make a paste. Season to taste with sea salt and pepper. Lightly salt egg
whites. Gently fill cavities with yolk-herb mixture. Grind some pepper on
top. Arrange nasturtium leaves on a plate and place stuffed eggs on top.
Garnish with nasturtium flowers.
Recipe Source: VERDURA: VEGETABLES ITALIAN STYLE by Viana La Place From the
08-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Viana La Place
Converted by MM_Buster v2.0l.
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