Italian
Colored Stuffed Eggs
by Giallozafferano · 2.9M subscribers on YouTube
Easter appetizer: hard-boiled eggs dyed naturally with red cabbage and beetroot, then stuffed with a creamy yolk and cheese filling. A colorful and delicious starter.
- Difficulty
- easy
Ingredients
9 items- Eggs
- Red Cabbagecooked and pureed for coloring
- Beetrootcooked and pureed for coloring
- Baking Soda(optional) — optional, to turn red cabbage color blue
- Formaggio Fresco Spalmabilefresh spreadable cheese, for the filling
- Extra Virgin Olive Oilfor the filling and garnish
- Salt
- Black Pepper
- Fennel Frondsfor garnish
Method
- Boil the eggs: place them in a saucepan, cover with cold water, bring to a boil, and cook for 9 minutes from the first boil.
- Cool the eggs in ice water, then peel them by tapping the air chamber side to make peeling easier.
- Prepare the natural colors: cook and puree red cabbage (adding a pinch of bicarbonate for a blue hue). Puree cooked beetroot as well.
- Immerse the peeled eggs in the purees and let them infuse for at least 2-3 hours or overnight in the refrigerator.
- Rinse the eggs under cold water, then cut them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Mash the yolks with your hands or a spatula until you get a fine powder without lumps.
- Add fresh spreadable cheese, oil, salt, and a light grating of pepper. Mix well with a spatula or whisk until smooth.
- Transfer the filling to a piping bag fitted with a star nozzle and pipe it into the egg white halves.
- Garnish with a final grating of pepper, fennel, and a drizzle of oil.
- Serve immediately or refrigerate until ready.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
