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.

Baked Lemon Rice with Herbs

Serves 6 to 8

4 Tbl. unsalted butter
2 shallots, peeled and finely minced
2 cups long-grain rice
Grated zest of 2 lemons
1 sprig of fresh tarragon
4 cups hot chicken stock
2 Tbl fresh tarragon leaves
Coarse kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Melt the butter in a medium flame-proof casserole and saute the shallots until tender, 3 to 4 minutes.  Stir in half the lemon zest, the tarragon sprig, and the stock.  Cover the casserole, place in the oven, and bake until the liquid is absorbed and the rice tender, about 20 to 25 minutes.

Stir in the remaining lemon zest and the tarragon leaves; season to taste and serve immediately.

From: The Martha Stewart Cookbook