ADVERTISEMENT
Ingredients
HUEVO
6
ACEITE DE SEMILLA DE MANÍ
500ml
FOR LA BECHAMEL
LATTÉ
200ml
HARINA
20 grams
MANTECA
20 grams
VENTA
qb
NUEZ MOSCADA
qb
PARA EL EMPANIZADO
HUEVO
2
HARINA
qb
MIGAS DE PAN
qb
Eggs a la monachina are a rich and tasty recipe, typical of Neapolitan cuisine. These are hard-boiled eggs filled with a mixture of sifted egg yolks and béchamel sauce, then coated in flour, beaten eggs and breadcrumbs, then fried in boiling peanut oil until lightly browned. Crispy on the outside and creamy on the inside, monachina eggs, according to Neapolitan tradition, are served as an appetizer at Easter lunch, but they are so good and delicious that they are now eaten all year round, even at Christmas or other occasions. . Special and celebratory occasions. You can enjoy them as a hearty appetizer or as a second course, to complete with a fresh seasonal salad.
Of rather uncertain origin, the presence of the béchamel nevertheless reveals a more aristocratic than popular soul. We follow the original recipe, but, if you want, you can enrich the filling with grated parmesan or to give it a tastier touch with tuna and capers. To prevent the eggs from opening during cooking, we bread them twice, a little trick that guarantees an impeccable result and an even tastier and more fragrant breading.
To prevent the eggs from losing their irresistible crunch, we recommend frying them and eating them hot and fresh, avoiding any type of conservation.
Discover how to prepare them following the step-by-step procedure and tips. Also try the fried hard-boiled eggs and tuna deviled eggs.
How to prepare monachina eggs
Read more on next page
ADVERTISEMENT