A crunchy Breading and, inside, a surprise: instead of a simple egg yolk, a ' casting’ of bechamel and hard-boiled egg yolk. Are eggs ' to lever-back ': the recipe is an aunt from Trapani and was quickly adopted by my family. I'm a perfect finger food for happy hour, But even an appetizer is delicious’ if accompanied by a salad of soncino and corn salad with some grain of Pomegranate. Few ingredients, the only thing to watch out for is that the bechamel is very thick otherwise the Breading is a little’ hard. A dish to try…
Ingredients for 4 people:
- 6 eggs
- 200 ml of very dense béchamel
- 1 egg for the Breading
- enough flour
- breadcrumbs as required
- a pinch of nutmeg
- oil for frying as required
Putting six eggs in sodare in a saucepan in acidified water (with one tablespoon of white vinegar). Meanwhile prepare the sauce bechamel very dense with 150 ml of milk, well filled with 00 flour one tablespoon, 15 grams of butter and a pinch of salt.
Once sodate eggs, Shell them, Let cool and cut in half lengthwise. Remove the egg yolks taking care not to break the egg white.
Mash the yolks with a fork and add to the bechamel, together with nutmeg, mixing carefully on all. Fill each egg white half left with a generous tablespoon of the filling in order to ' reconstruct ' the egg.
Leave to rest in the refrigerator for at least half-filled eggs. Prepare the necessary for the Breading: in a plate put the flour, in another the breadcrumbs and third beaten egg with a pinch of salt. Pass each egg first in flour, then in beaten egg and finally in breadcrumbs, gently but making sure to coat the entire surface with care.
FRY in immersion in hot oil until golden brown and serve hot.
THE PAIRING: This dish gives its best if combined with a white wine, with good acidity, capable of scouring the oiliness of frying, and the alcohol content low average. Recommend a Custoza Doc.