Uova alla Mimosa...
In each of the last three months we have presented three recipes from our Italian chef friends for each of the three main categories of Italian dishes (i.e., starters, firsts, and seconds). I purposefully left out the dessert category because that's Anne-Marie's specialty (and will be presented by her at a later date). This month, I thought we would offer one dish from each category. Here is a delightful starter—Uova alla Mimosa (or stuffed eggs).Ingredients:
- 10 eggs
- 1 tsp anchovy paste
- 1 can tuna (smaller can with oil removed)
- 2 tsp capers (squeeze to remove liquid and set on paper towel)
- mayonnaise (to make creamy)
- parsley (finely chopped and small bunches)
- Boil eggs (10 minutes), cool with water (and ice), remove shells, and dry/place on a paper towel.
- Cut crosswise and remove the yolk and place in a small bowl (set aside the yolks of two eggs).
- Slice a small amount from the top and bottom of the egg so that the halves can lie flat on the serving plate.
- Pass tuna, egg yolks, capers, and anchovy paste through a wire mesh strainer using a spoon to force accomplish the task.
- Add mayonnaise sufficient to make it creamy (but not too soft).
- Spoon mixture into egg halves. Cover each half lightly with mayonnaise. Grate remaining egg yolk on top of egg halves and sprinkle lightly with parsley. Buon Appetito!
- Instead of using a knife, use sewing thread to cut the eggs in half.
- Don't mix the ingredients with a food mill or Cuisinart.
- To sprinkle the parsley, place the parsley in one hand and cover with the other. Move hands back and forth evenly over serving plate.
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