Ingredients
- 80 g fresh cheese type robiola
- 30 g balsamic vinegar
- 25 g raisins
- 20 g cooked must
- 12 g Grated Grana Padano Dop
- 10 pcs eggs
- fresh ginger
- saffron powder
- parsley
- mint
- cinnamon powder
- cloves
- flour
- marjoram
- seed oil
- salt
- pepper
For the recipe for stuffed eggs, firm all the eggs, shell them, cut them in half lengthwise and extract the yolks. Soak the raisins in warm water and roughly chop it. Dissolve half a sachet of saffron in 2 tablespoons of warm water. Chop a sprig of parsley, the leaves of 2 marjoram sprigs and 5-6 mint leaves. Crush 6 firm egg yolks and mix them with the robiola, 20 g of raisins, grated parmesan, saffron, a pinch of salt, ground pepper, chopped herbs and 1 chopped hard egg white. Fill 12 half hard egg whites with the yolk mixture; flour them and fry them in abundant boiling seed oil for 20-30 seconds.
For the sauce: Mash the other 4 firm yolks
and mix them with the remaining raisins, balsamic vinegar, cooked must, 1 teaspoon of cinnamon, 1 pounded clove, a piece of fresh ginger cut into rounds and 2-3 tablespoons of water. Strain the sauce and let it dry on the stove for a couple of minutes. Complete it as desired with saffron stigmas. Serve the eggs accompanied with the sauce: each one will use them to sprinkle them.
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