Yield: 2 servings
Measure | Ingredient |
---|---|
2 larges | Hard-boiled eggs |
4 smalls | Nasturtium leaves and tender stems; chopped |
2 \N | Nasturtium flowers; cut in narrow strips |
1 \N | Sprig Fresh chervil; chopped |
1 \N | Sprig Fresh Italian parsley; leaves chopped fine |
1 \N | Green onion; white and pale-green part |
\N \N | Extra virgin olive oil |
\N \N | Fine sea salt; to taste |
\N \N | Black pepper; coarse ground, to taste |
\N \N | === GARNISH === |
\N \N | Nasturtiun leaves |
\N \N | Nasturtium flowers |
Hard-cook eggs in boiling water just until yolks are firm, no longer. Cut each egg in half lengthwise and carefully remove yolk. Place yolks a in small bowl and add nasturtium leaves, stems and flowers and chopped chervil, parsley and green onion. Mash with fork, adding enough olive oil to make a paste. Season to taste with sea salt and pepper. Lightly salt egg whites. Gently fill cavities with yolk-herb mixture. Grind some pepper on top. Arrange nasturtium leaves on a plate and place stuffed eggs on top.
Garnish with nasturtium flowers.
Recipe Source: VERDURA: VEGETABLES ITALIAN STYLE by Viana La Place From the 08-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-28-1994
Recipe by: Viana La Place
Converted by MM_Buster v2.0l.