Boiled eggs around parma
Instructions
Shelled hard-boiled eggs and cut them in half so you get 2 domes.
Svuotatele with a spoon and pass through a sieve the yolks firm, collecting them into a bowl.
Pass through a sieve the gorgonzola then knock it together with 60 g of butter and carefully add yolks firm dough: well blended with which fill the hollow eggs previously cut.
Place the bowls on a tray of eggs by placing them with the convex side upwards.
Prepare the sauce at this point doing melt 30 g of butter in a small saucepan, mix the flour, stir and dilute the mixture with warm milk.
Continue to stir until the sauce is well tied and smooth, then add the cream, a pinch of salt and pepper, one grated nutmeg and Worcestershire sauce.
Pour the sauce over the stuffed eggs in half and serve at the table.
Are shown both as a starter and as a plate of half.
Ingredients and dosing for 4 persons
- 6 hardboiled eggs
- 30 g of flour
- 25 cl of milk
- 120 g of gorgonzola cheese
- 1/2 cup of cream
- 90 g of butter
- Few drops of worcestershire sauce
- Grated 1 of nutmeg
- 1 pinch of salt
- 1 pinch of pepper