MEDIEVAL STUFFED EGGS Recipe | Samsung Food App
Caroline Yeldham has adapted this medieval recipe from the book The Neapolitan Recipe Collection Cuoco Napoletano, 2000, University of Michigan Press 0-472-10972-3 translated by Terence Scully.
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Cooking tools:
- Kettle
- Pot
- Stove
- Slotted spoon
- Cutting board
- Chef's knife
- Paring knife
- Spoon
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Skillet
- Spatula
- Serving platter
Ingredients
- 9 eggs
- 20 grams raisins
- 25 grams curd cheese
- 25 grams hard cheese (eg parmesan/pana gradano)
- 10 grams parsley
- 10 grams marjoram
- 5 grams mint
- Pinch saffron
- ¼ teaspoon each of ground cinnamon
- Olive oil to fry
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon pepper
- ¼ teaspoon salt
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