Recipes by Region  |  Mideast Recipes

SARDINIAN HARD-BOILED EGGS

HOME > MAIN > ANTIPASTI
Uova alla Sarda
Preparation: easu
Prep: 25
Cook: 20
Serves 6

Hard boiled eggs with a difference!
  • 6 eggs
  • 1/3 cup olive oil
  • 4 tsp wine vinegar
  • 1 clove garlic, finely chopped
  • 2-3 sprigs parsley, finely chopped
  • 2 1/2 TBS soft breadcrumbs
  • salt
OO Large Saucepan, small saucepan, ovenproof dish or casserole.
  1. COOK room-temperature eggs in boiling water for 8 minutes. Cool them under cold running water, then shell them carefully and slice them in half lengthwise.
  2. PUT the oil, vinegar and salt to taste in a frying pan; add the eggs and cook over a low heat until the vinegar has evaporated, turning them carelully from time to time. Transfer them to a heated shallow serving dish, cut sides uppermost, and keep warm in a low oven.
  3. ADD the garlic and parsley to the oil remaming in the pan, and cook over a low heat for a few minutes, stirring. Then stir in the breadcrumbs, and when they are a golden color, spread the mixture over the eggs. Serve either at once, warm, or leave until cold.
From: Italian Regional Cooking (R)

PRINT  -  EMAIL
Also from Ada Boni:


<< PREVIOUS - BROWSE RECIPES - NEXT>>

MM





Copyright © 2000,2012 e-rcps.com, All Rights Reserved

Recipes Basics Glossary
FAQ
Cookbooks
Tell a friend

Special Sections
Cooking Classes
Cooking classes in the U.S. and Italy.

Gastronomy Tours
Tour Wine & Olive oil country and other regions.

Links
Links to other sites of related interest.

Sources
Where to buy special ingredients and utensils.

Ask the Chef
If you don't find your recipe.



privacy policy