Eggs à la monachine with Mediterranean vegetables - It's always midday - 03/29/2023 - Rai - World Latest Movie, Series, Videos and Trailers | fetery.com

Eggs à la monachine with Mediterranean vegetables - It's always midday - 03/29/2023

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Published on Mar 29, 2023

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Today Mauro and Mattia are making a dish that is never missing from their Easter tables: Uova alla monachina. This is a rich and tasty recipe typical of Neapolitan cuisine. The hard-boiled eggs are stuffed with a mixture of sifted egg yolks and béchamel, then breaded with flour, beaten eggs and breadcrumbs, then fried in boiling peanut oil until lightly golden. Crispy on the outside and creamy on the inside, Uova alla monachina - according to Neapolitan tradition - are served mainly as an appetizer for Easter lunch, but they are so good and tasty that they are now eaten all year round, even at Christmas or for other special and festive occasions. As for the side dish, since these eggs are quite demanding, they opted for a light combination of vegetables, using snow peas, peas, pumpkin, dried tomatoes and onion. Ingredients for the eggs alla monachina: 6 eggs 40 g of butter 40 g of 00 flour 250 ml of milk 30 g of grated cheese nutmeg salt For the breading: 3 beaten eggs 100 g of flour 200 g of breadcrumbs salt and pepper For the side dish: 150 g of peas 150 g of pumpkin 150 g of snow peas 80 g of dried tomatoes 1 onion 1 clove of garlic thyme marjoram salt and pepper extra virgin olive oil For frying: sunflower seed oil

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