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Wednesday, March 16, 2011

Eggs with Tarragon (Uova Sode Al Dragoncello)

From the cookbook: Tuscany, The Beautiful Cookbook by Lorenz de' Medici

6 eggs
2 Tbl finely chopped tarragon or flat-leaf parsley
2 Tbl extra virgin olive oil
1 Tbl capers in wine vinegar, drained and chopped
2 Tbl. canned tuna fish in olive oil, drained
salt and freshly ground black pepper

To hard boil eggs: start in cold water, bring to a boil, and cook 8 minutes.  Remove from pan and cool at room temperature.

Shell eggs, cut in half lengthwise and remove yolks.  In a mixing bowl mix eggs with tarragon, olive oil, capers and tuna.  Mash together with fork until smooth.  Season with salt and pepper and spoon the yolk mixture into the reserved egg white halves.  Arrange on a lovely plate and serve.

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