Tag: stuffing

How to make the chocolate egg … stuffing! – Italian Cuisine

How to make the chocolate egg ... stuffing!

A simple chocolate egg can turn into a real dessert capable of surprising everyone. that's how

For years now, at Easter I always prepare a dessert that leaves everyone speechless: thestuffed chocolate egg. I enjoy a always create different fillings using known and lesser known recipes that adults and children like. So I decided to share my ideas with you. But before talking about the fillings I would like to explain the most important passages for the preparation of the egg.

Which egg to choose

Let's start from the base, that is, the egg.
An egg medium-small 150 gr may contain a filling for 3-4 people. Choose it of the size you prefer based on the number of guests at the table.
For what concern kind of chocolateinstead, each recipe has its ideal pairing with dark, milk or white chocolate. But if you have an egg rich in almonds and hazelnuts at home, use it as well, on the contrary, it will make even more scene!

How to serve the egg

For create a solid egg base once divided in half, melt the chocolate and put a spoon in the center of the serving dish. Then, place the egg on top and wait for the melted chocolate to cool. At this point you should have a solid base, but remember not to move the egg anymore.
If instead you want to use the whole egg stuffing it from the tip, then use the plastic base found in the packaging.

How to cut the egg in half

This is certainly the most complex step because the egg is fragile and can easily break.
I therefore recommend you use a knife with a very sharp blade and to cut the chocolate in the part where the two halves of the egg come together. Follow the cut and if necessary heat for a second the knife on the fire so that the blade passes more easily. Use kitchen gloves to avoid leaving fingerprints on the chocolate or melting it with heat.
If you want to use the whole egg instead, cut it on the tip staking it with a spoon, or even in this case use a small knife. Remember, however, that inside there is a surprise and therefore the hole must be large enough to allow you to pull it out.

How to fill the egg

Whether you use a whole egg or a half, the important thing is bring a sac à poche.
Only in this way will the result be clean and perfect. Also use gods disposable kitchen gloves to place fruit tops and sponge cake inside the egg, as well as to create beautiful decorations.

How to store stuffed eggs

Stuffed eggs are obviously very delicate and therefore go keep in the refrigerator because with the heat they risk breaking. Keep them, so just for a couple of days, or for the duration of their filling.

Farro and Sausage Stuffed Roasted Acorn Squash

This simple savory stuffed acorn squash is easy to make and filled with the wonderful flavors of Fall.  The stuffing is made with farro, chicken sausage, mushrooms, celery, onions and sage – you’ll love this!

It doesn’t get easier than this: simply halve and hollow out acorn
squash, then season with salt and roast in the oven. Nothing like
warming up the kitchen on a blistery night with baked squash in the
oven. While that bakes make the stuffing on the stove, then when the
squash is ready fill it with the stuffing and serve – the results are a
soft, flavorful squash filled with savory goodness! 

In the Fall I love preparing squash, whether it’s butternut, pumpkin, spaghetti, or acorn and I’m always looking for great new ways to prepare it. I recently had a stuffed acorn squash at a restaurant that was pretty good, but in the back of my mind I kept thinking it would taste so much better with this farro stuffing, which I LOVE! This stuffing is an adaptation of this brown rice and sausage stuffing[1], which you could of course use instead of farro. I’ve also made it with barley and it was wonderful.

Farro is my favorite new grain – I love it’s chewy, nutty texture which holds
up perfectly in this stuffing, but farro does contain gluten so if you want to make this gluten-free, swap it out for brown rice. This is perfect for a weeknight meal, but would also make a nice addition to your Thanksgiving table. Simply eat with a spoon to scoop out all the wonderful squash with the stuffing in every bite – enjoy!

Farro and Sausage Stuffed Roasted Acorn Squash
Servings: 6 • Size: 1/2 squash 1/2 cup stuffing • Old Points: 4 pts • Points+: 5 pts
Calories: 213 • Fat: 5 g • Protein: 10 g • Carb: 37 g • Fiber: 6 g • Sugar: 0 g
Sodium: 272 mg (without salt) • Cholesterol: 0 mg

  • 3 acorn squash, cut in half, seeds and fibers removed
  • olive oil spray (I used my mister)
  • salt and fresh cracked pepper to taste
  • 1/2 cup uncooked pearled farro, rinsed and drained
  • 1 1/2 cups reduced sodium chicken broth
  • 2 links raw sweet Italian chicken sausage
  • 1/2 tbsp olive oil
  • 1/2 large white onion, chopped
  • 2 celery stalks, chopped
  • 4 oz sliced fresh mushrooms
  • 2 sage leaves, chopped
  • parsley, for garnish


Preheat oven to 350°F. Mist the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.

Meanwhile, cook farro in chicken broth according to package directions.

While the farro is cooking, in a large saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.

Add olive oil to the pan and add the onion, sauté 1 minute, add the celery, salt and pepper to taste; cook until celery is soft, about 8 to 10 minutes.

Add the mushrooms and sage to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and the cooked farro to the sauté pan and mix well.

Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley and serve.


  1. ^ brown rice and sausage stuffing (www.gordon-ramsay-recipe.com)

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