Stuffed Eggs (Uova Sode Ripiene)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 large eggs 4 canned anchovy fillets, drained and finely chopped 100 g/3-1/2 oz canned tuna, drained and flaked
2 teaspoons drained capers, chopped 1 tablespoon finely chopped parsley salt and freshly ground black pepper



1 Place the eggs in a pan and cover well with cold water. Bring to the boil and simmer, uncovered, for 15 minutes. Drain and cover with cold water. Take one egg out at a time, roll it on a hard surface to crack the shell and return to the pan-this allows air into the egg and prevents dark rings forming around yolks. Change the water 2 or 3 times as the eggs cool. Shell the eggs, halve them lengthwise and remove the yolks to a bowl. Set the whites aside.
2 Add the anchovies, tuna, capers, parsley and salt and pepper to taste to the yolks. Mix just enough to combine so the various ingredients are still visible. Put this mixture inside the egg whites and shape it to create smooth mounds. Cover the dish with cling film and refrigerate until required for serving.

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