HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
AGNELLO ALLA SARDA
(Lamb with Saffron, Sardinian Style) _**Editor's note:** The recipe and introductory text below are excerpted from Giuliano Bugialli's book [](http://astore.amazon.com/epistore-20/detail/0847825027)_[Foods of Sicily & Sardinia](http://astore.amazon.com/epistore-20/detail/0847825027). _We've also added some helpful tips of our own, which appear at the bottom of the page._
Provided by Giuliano Bugialli
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Soak the artichokes in a bowl of cold water with the lemon, cut in half and squeezed, for 1/2 hour. Clean the artichokes (see Note, below) and cut them into eighths. Let the artichokes rest in the acidulated water until needed.
- Coarsely chop parsley and finely chop garlic on a board. Heat the oil in a medium-sized casserole over medium heat. When the oil is warm, add half of the parsley and half of the garlic and sauté for 2 minutes. Add the meat and sauté over higher heat for 5 minutes, stirring constantly with a wooden spoon. Add the wine and season with salt and pepper. Lower the heat, cover casserole and cook for about 30 minutes, adding some broth as needed. By that time the lamb should be almost cooked.
- Drain artichokes and add them to the casserole, over the lamb, without mixing. Sprinkle with a little salt and pepper. Cover again and cook for 10 minutes.
- Meanwhile, bring to a boil 1 cup of cold water, add the saffron and be sure the saffron is completely dissolved. Mix the lamb and artichokes, add the water with the saffron, cover again and cook until the artichokes are almost completely cooked, about 10 minutes.
- Use a slotted spoon to transfer lamb and artichokes to a serving dish. Cover dish to keep food warm. Reduce the sauce in the casserole to a quite thick consistency. If a lot of fat has risen to the top, remove it. Return meat and artichokes to the casserole, add the remaining parsley and garlic and mix very well. Transfer contents of casserole to a large serving platter and serve hot.
- NOTE: To clean artichokes, trim off all of the darker outer ring of the stem. The inner core is the best part because it has the real taste of the artichoke. Remove as many rows of the outer leaves as necessary to arrive at those tender inner rows where you can clearly see the separation between the green at the top and the light yellow at the bottom. Then remove the top green part. Press your thumb on the bottom of each leaf, the white part, to hold it in place, and with the other hand, tear off the top green part. As each new row is uncovered the tender yellow part of the leaves will be bigger.
- When you reach the rows in which only the very tips of the leaves are green, cut off all the tips together with a knife.
- It is best to cut the artichoke into quarters lengthwise, in order to remove the choke. Draw the tip of the knife blade across just below the choke to draw it out.
- Outside of Italy I find the larger artichokes produce a result closer to the Italian ones.
UOVA ALLA DIAVOLA CALABRESI FROM APERITIVO
Calabrian deviled eggs ||| Text excerpted from APERITIVO © 2017 by Kay Plunkett-Hogge ||| As mentioned earlier, the Calabrians are the kings and queens of Italian chillies. So it made perfect sense in my chilli-fevered imagination to make a devilled egg with their fiery 'nduja sausage. I hope they approve. And if not, so what? These feisty fellows make the perfect accompaniment to a frosty glass of Prosecco . . .
Provided by Food.com
Categories European
Time 40m
Yield 12 deviled eggs
Number Of Ingredients 6
Steps:
- First, make the ham garnish. Preheat the oven to 180°C (350°F), gas mark 4. Lay the ham slices on a piece of foil. Fold the foil over the ham, then sandwich it tight between 2 baking trays. Pop into the oven for about 15 minutes. Remove the ham from the trays and the foil, and set aside on kitchen paper to drain and cool. Once cold, the slices of ham can be kept in an airtight container until needed.
- Halve the hard-boiled eggs and gently scoop the yolks out into a clean bowl. Mash thoroughly with the 'nduja sausage, crème fraîche and mayonnaise. Taste, then season lightly with salt and pepper.
- Scoop the yolk mixture back into the reserved egg whites and garnish each with a shard of crispy pancetta or prosciutto. Serve straight away.
- Recipe courtesy of Aperitivo by Kay Plunkett-Hogge.
- Get the book here:.
- https://www.amazon.com/Aperitivo-Drinks-snacks-Dolce-Vita/dp/178472310X/.
Nutrition Facts : Calories 77.7, Fat 6.5, SaturatedFat 2.6, Cholesterol 104.1, Sodium 93.7, Carbohydrate 0.6, Sugar 0.3, Protein 4
SARDINIAN HARD-BOILED EGGS (UOVA ALLA SARDA)
Hard boiled eggs with a difference! from http://www.e-rcps.com ZWT7 25 min prep time. 20 min. cook time. Note--Aug. 2, 2011: This dish picks up the wine vinegar flavor along with the crunchy, garlicly bread crumb topping. We enjoyed these warm.
Provided by MomLuvs6
Categories Very Low Carbs
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice cooled eggs in half lengthwise.
- Put oil, vinegar and salt, to taste in frying pan. Heat pan on low heat.
- Add eggs, turning eggs frequently,cooking over low heat until vinegar evaporates.
- Remove eggs and put in a oven proof dish,cut side up and put in low oven to keep warm.
- To the remaining oil add garlic and parsley cook over low heat for a few minutes, stir in bread crumbs, cook until golden brown, spread mixture over eggs.
- Serve at once warm or cold.
Nutrition Facts : Calories 187.5, Fat 17.3, SaturatedFat 3.3, Cholesterol 186.5, Sodium 68.5, Carbohydrate 1.3, Fiber 0.1, Sugar 0.6, Protein 6.4
More about "sardinian hard boiled eggs uova alla sarda recipes"
TARALLI ALL'UOVO - EGG TARALLI - COOKING WITH NONNA
From cookingwithnonna.com
OVEN ROASTED EGGPLANTS ALLA SARDA - ITALIAN RECIPE BOOK
From italianrecipebook.com
SARDINIAN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SARDINIAN FISH SOUP / ZUPPA DI PESCE ALLA SARDA | CIAO ITALIA
From ciaoitalia.com
SEADAS: A TRADITIONAL SARDINIAN SEADAS RECIPE | ARBOREA
From arborea1956.com
RAVIOLI IN SARDINIAN STYLE RAVIOLI ALLA SARDA - RECIPE
From en.edunclub.ru
SARDINIAN STYLE FISH CASSEROLE / CASSOLA SARDA | CIAO ITALIA
From ciaoitalia.com
RECIPE: SARDINIAN EGGS STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
RECIPE: SARDA-STYLE RAVIOLI ALLA SARDA STEP BY STEP WITH PICTURES ...
From handy.recipes
HARD BOILED EGGS | GET CRACKING
From eggs.ca
SARDINIAN FOOD: BEST RECIPES FROM SARDINIA - LA CUCINA ITALIANA
From lacucinaitaliana.com
UOVA SODE IN SALSA VERDE (HARD BOILED EGGS IN ‘GREEN SAUCE’)
From memoriediangelina.com
12 SARDINIAN PASTA RECIPES WORTH TRYING. – THE PASTA PROJECT
From the-pasta-project.com
SARDINIAN FREGOLA (FREGULA SARDA) – THE PASTA PROJECT
From the-pasta-project.com
EGGS IN PURGATORY RECIPE (UOVA IN PURGATORIO) • CIAOFLORENTINA
From ciaoflorentina.com
SARDINIAN RISOTTO (RISOTTO ALLA SARDA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
26 EASY, INVENTIVE RECIPES WITH HARD-BOILED EGGS | YUMMLY
From yummly.com
THE 14 BEST DISHES TO EAT IN SARDINIA - EATER
From eater.com
UOVA “CUNZATI” ALLA SICILIANA (HARD-BOILED EGGS IN TOMATO & CHEESE)
From isabellaakshay.com
HARD-BOILED EGGS SARDINIAN STYLE (UOVA ALLA SARDA) RECIPE | EAT …
From eatyourbooks.com
UOVA ALLA FIORENTINA, BUGIALLI’S ORIGINAL EGGS FLORENTINE
From memoriediangelina.com
4 MOST POPULAR SARDINIAN SEAFOOD DISHES - TASTEATLAS
From tasteatlas.com
RECIPE: UOVA ALLA DIAVOLA (DEVILLED EGGS) - RECIPELINK.COM
From recipelink.com
MALLOREDDUS ALLA CAMPIDANESE | MY SARDINIAN FARM LLC
From mysardinianfarm.com
THE CUISINE OF ITALY – SARDINIA | JOVINA COOKS
From jovinacooksitalian.com
SARDINIAN FOOD: 33 TRULY DELICIOUS DISHES AND DRINKS YOU MUST TRY
From myadventuresacrosstheworld.com
SARDINIAN STARTERS: COLLECTION OF THE BEST RECIPES | ARBOREA
From arborea1956.com
SARDINIAN GNOCCHETTI - MALLOREDDUS WITH AGED SALT CURED SAUSAGE
From italianrecipebook.com
UOVA ALLA CONTADINA (BAKED EGGS IN TOMATO SAUCE) - ITALIAN RECIPES …
From giallozafferano.com
40 RECIPES TO MAKE WITH HARD-BOILED EGGS | SOUTHERN LIVING
From southernliving.com
BURRIDA ALLA CAGLIARITANA: A VERY EASY RECIPE IN 3 STEPS
From strictlysardinia.com
SARDINIAN PASTA RECIPE WITH FRIED EGGS - EASY RECIPES
From recipegoulash.cc
SA PANADA RECIPE: PREPARE SARDINIAN PANADA IN 5 EASY STEPS
From strictlysardinia.com
UOVA CA 'NDUJA (EGGS WITH 'NDUJA SALAMI) - LIVING A LIFE IN COLOUR
From livingalifeincolour.com
CULURGIONES RECIPE: 4 EASY STEPS TO MAKE SARDINIAN RAVIOLI
From strictlysardinia.com
GARNISHED HARD-BOILED EGGS, ITALY-STYLE - THE ITALIAN TASTE
From theitaliantaste.com
BURRIDA ALLA SARDA FROM MEDITERRANEAN SEAFOOD BY ALAN DAVIDSON
From app.ckbk.com
ZUPPA SARDA RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
SARDINIAN FRIED EGGS - BOSSKITCHEN.COM
From bosskitchen.com
SARDINIA RECIPES - DELICIOUS ITALY
From deliciousitaly.com
25 DELICIOUS WAYS TO USE UP LEFTOVER HARD-BOILED EGGS
From marthastewart.com
TOP 3 RECIPES WITH HARD-BOILED EGGS - HOW-TO-BOIL.COM
From how-to-boil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love