Neapolitan-Style Breaded Eggs, or monachina eggs, are a Campania specialty I’ve recently found out. It’s hard-boiled eggs, cut in half, the yolks are removed and combined with béchamel sauce, and the resulting mixture is then used to reassemble the eggs, which are then breaded and deep-fried… yum yum! I must say, when the girl who work with me told me about this recipe, I was surprised, as I had never heard about it… and yet my grandma is expert about Neapolitan dishes…! So, of course, I had to try 😉
So, guys, if you want to make a fancy Easter appetizer, I strongly suggest you this one!
Kisses, have a good day!
Ingredients for 4 servings:
200 ml of milk
30 g Indocin no prescription of flour
20 g of butter
Ingredients for breading
Preparation Time: 25 min.
Cooking Time: 15 min.
Total Time: 40 min. buy Topamax
Make béchamel sauce: melt butter in a saucepan, then add in flour. Slowly stir in milk, and cook till get a thick (!) sauce.
Make hard-boiled eggs, by cooking eggs for 10 minutes in a saucepan with hot-boiling water.
Shell eggs, cut in half and remove yolks.
Put yolks in a bowl, together with béchamel sauce, salt and pepper, and combine.
Stuff eggs with the yolk mixture, then put in the freezer to get firmer.
Pass eggs in flour and model by hand to give them the shape of whole eggs.
Pass in beated egg and then in bread crumbs.
Deep-fry in hot oil.
Serve still hot.
Nessuna ricetta simile a Neapolitan-Style Breaded Eggs.All Recipes, recipe by Flavia Imperatore
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