Green eggs and ham rolls
Instructions
Put to firm up the eggs, placing them in cold water and cook them for 10 minutes from the beginning of the boil.
Raffreddatele and Peel; cut them in half lengthwise, svuotatele of egg yolks that reap in a bowl after pureeing.
Keep the egg whites.
Passed to the electric chopper spinach with 60 g of shrimp tails and combine the proceeds into the bowl with the yolks.
Add the remaining shrimp, hand-chopped, mayonnaise, a splash of Worcester, a pinch of salt and pepper.
Mix the mixture and divide it among the whites.
Garnish with whole shrimp tails and radish slices.
Prepare rolls: Peel the asparagus, depriving them of the Woody part of the stem.
Wash, tie a bunch and put them to boil.
In a small bowl, meanwhile, worked the goats with half a shallot, chopped, and a pinch of salt.
Spread the ham slices with cheese mixture then stuffed each with a boiled asparagus, use just the tip and the most tender of the stem; roll up the slices on themselves, then divide each roll in half.
Place stuffed eggs and rolls in one or more dishes (we used bowls from hors d'oeuvre) and serve: If you can prepare everything with a few hours in advance and keep in the refrigerator, covered with plastic wrap, until ready to bring to the table.
Ingredients and dosing for 6 persons
- For eggs:
- 6 eggs
- 100 g of code boiled shrimp, shelled
- 100 g of mayonnaise
- 50 g of spinach boiled and drained
- Spray 1 of worcester sauce
- Radishes
- 1 pinch of salt
- 1 pinch of pepper
- For the rolls:
- 6 slices of ham (120 g)
- 80 g of goat cheeses
- 6 asparagus
- 1/2 shallots
- 1 pinch of salt
- To decorate:
- 12 shrimp tails