Italian Deep Fried Deviled Eggs With Ricotta Filling скачать в хорошем качестве

Italian Deep Fried Deviled Eggs With Ricotta Filling

These deep-fried deviled eggs, in Italy known as Uova alla Monachina (meaning nuns instead of devil), trace their roots back to 18th-century Naples, a period when the intricacies of French cuisine cast a significant spell on aristocratic kitchens. Beyond their crispy outer layer, these eggs reveal an inner decadence of either rich béchamel or smooth ricotta. Serving these as an aperitif offers a delectable glimpse into Italy's storied culinary past, making any occasion memorable. To print the recipe: https://yourguardianchef.com/italian-... Ingredients 6 boiled eggs For the stuffing: 1 ¼ cup - 300 gr ricotta 5 tablespoon - 25 gr Parmesan cheese 1 pinch nutmeg salt & pepper For the coating: ½ cup - 60 gr flour 2 fresh eggs ½ cup - 60 gr breadcrumbs ¼ gallon - 2 lt vegetable oil for frying Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ Introduction (0:00) Ingredients (0:51) Boiling the egg (1:02) Preparation of Filling (1:15) Filling and breading the Eggs (1:45) Historical background (2:08) Frying the Eggs (2:39) Serve (3:05) Leftover stuffing (3:16)