Yield: 2 servings
|2 larges||Hard-boiled eggs|
|4 smalls||Nasturtium leaves and tender stems; chopped|
|2||Nasturtium flowers; cut in narrow strips|
|1||Sprig Fresh chervil; chopped|
|1||Sprig Fresh Italian parsley; leaves chopped fine|
|1||Green onion; white and pale-green part|
|Extra virgin olive oil|
|Fine sea salt; to taste|
|Black pepper; coarse ground, to taste|
|=== GARNISH ===|
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@...
Recipe by: Viana La Place
Converted by MM_Buster v2.0l.