The recipe for learning how to prepare classic Neapolitan eggs, a tasty and fast appetizer.
The eggs in the Neapolitan area they are one of the most appreciated appetizers in Neapolitan cuisine both for their exquisiteness and because comfortable considering the possibility of being able to prepare them in advance and to be able to serve them later.
Moreover, their versatility makes them easy to cook and, at the same time, offers the possibility to dress them at the pleasure of a cook and / or guests. Let's see the recipe together.
Ingredients:
- 6 eggs
- 60-80 gr tuna in oil
- 10 gr capers desalted
- 6 black olives
- 2 desalted anchovies
- parsley, salt and pepper
Procedure:
Egg preparation:
Cook the eggs in plenty of water in a saucepan until they are hard (you should cook for about 8 min from the boil). Let them cool well and, after having removed the shell, divide them in two on the side of the length.
filling:
We take the yolks, now firm, from the eggs and season them with the chopped parsley, the capers, the olives and the finely chopped desalted anchovies (possibly with the help of a mixer). We make the hard-boiled egg whites again with this seasoned salt and pepper mince and serve the eggs thus obtained when cold.
Cook's notes:
This very classic preparation also includes variations of its mince with the addition of mustard, dried tomatoes, borage and other exquisite ingredients.
