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Book Description
Can it be that there are no bad cooks in Italy and Sicily? Or maybe there are only a few really good cooks, while the rest aren't so much mediocre as simply ordinary. But it's the children of the really good cooks who end up on TV cooking shows and in magazines and writing cookbooks, much like Nick Stellino's Family Kitchen, that skew what's real. Nick Stellino has made a living in print and on TV selling the Italian family table
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Nick Stellino's Family Kitchen
Authors: Nick Stellino
Date: October 1999
ISBN: 0399145338
Publisher: Putnam Publishing Group
Hardcover
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As a child, I always looked forward to my mother's formal dinner parties. These little delicacies, a Sicilian version of deviled eggs, were passed around in trays as starters to the meal
Serves 6 generously
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TUNA-AND-CAPER-STUFFED EGGS:
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3 bard-boiled eggs, peeled and halved (see tip below)
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1 (3-ounce) can tuna packed in water, drained
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3 tablespoons mayonnaise
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2 teaspoons plus 1 teaspoon drained capers
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1 teaspoon chopped fresh Italian parsley
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1/4 teaspoon freshly ground black pepper
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1/2 teaspoon anchovy paste (optional)
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OLIVE-AND-MASCARPONE-STUFFED EGGS:
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3 bard-boiled eggs, peeled and halved
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3 tablespoons mascarpone cheese
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3 tablespoons mayonnaise
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1 teaspoon chopped fresh Italian parsley
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1/4 teaspoon freshly ground black pepper
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1/8 teaspoon salt
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6 to 8 green or Kalamata olives, pitted and chopped, plus 6 slice
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TRUFFLED MUSHROOM-STUFFED EGGS:
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1 tablespoon olive oil
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1/2 cup sliced white button, cremini, or shiitake mushrooms
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1 tablespoon cbopped fresh Italian parsley
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1 clove garlic, minced
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Pinch red pepper flakes
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3 bard-boiled eggs, peeled and halved
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3 tablespoons mascarpone cheese
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3 tablespoons mayonnaise
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1/4 teaspoon truffle oil
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1/4 teaspoon salt
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1/4 teaspoon freshly
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ground black pepper
TUNA-AND-CAPER-STUFFED EGGS
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Spoon the yolks out of the eggs and place in a blender or food processor with the tuna, mayonnaise, 2 teaspoons of the capers, parsley, and pepper, and anchovy paste if desired. Process to a smooth consistency, scraping down the sides of the blender or bowl often. With a spoon or pastry bag, fill the cavities of the egg whites with the tuna mixture. Garnish with the remaining 1 teaspoon capers.
OLIVE-AND-MASCARPONE-STUFFED EGGS
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Spoon the yolks out of the eggs and place in a blender or food processor with the mascarpone, mayonnaise, parsley, pepper, and salt. Process to a smooth consistency, scraping down the sides of the blender or bowl often. Stir in the chopped olives. With a spoon or pastry bag, fill the cavities of the egg whites with the olive mixture. Garnish with the olive slices.
TRUFFLED MUSHROOM-STUFFED EGGS
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In a small saute pan, heat the olive oil over high heat. Add the mushrooms, parsley, garlic, and red pepper flakes and saute until the mushrooms are golden brown, 4 to 6 minutes. Pick out 6 small, pretty mushroom slices for garnish. Set these and the mixture aside to cool.
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Spoon the yolks out of the eggs and place in a blender or food processor with the cooled mushroom mixture, mascarpone, mayonnaise, truffle oil, salt, and pepper. Process to a smooth consistency, scraping down the sides of the blender or bowl often. With a spoon or pastry bag, fill the cavities of the egg whites with the mushroom-mascarpone mixture. Garnish each egg with a mushroom slice.
Chef's Tip
To make perfect hard-boiled eggs for this recipe, place 9 eggs in a large saucepan and cover with about an inch of water. Bring the water to a boil over high heat, then turn down to simmer and cook for 10 minutes. When the eggs are cooked, immediately rinse with cold water to stop the cooking. (For a better shape, pierce the larger end of the egg with a thumbtack before boiling.)
More From This Book:
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Trio of Stuffed Eggs (Uova Sode Imbotitte)
-
Mussel Soup with Curry (Zuppa Di Cozze Al Curry)
-
Heavenly Tiramisu (Tiramisu Celestiale)
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