Recipe: Trio of Stuffed Eggs (Uova Sode Imbotitte, Sicilian)

TRIO OF STUFFED EGGS (UOVA SODE IMBOTITTE)

"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."

TUNA-AND-CAPER-STUFFED EGGS

3 bard-boiled eggs, peeled and halved (see tip below)
1 (3 ounce) can tuna packed in water, drained
3 tablespoons mayonnaise
2 teaspoons plus 1 teaspoon drained capers
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon anchovy paste (optional)

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

3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 to 8 green or Kalamata olives, pitted and chopped, plus 6 slices

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

1 tablespoon olive oil
1/2 cup sliced white button, cremini, or shiitake mushrooms
1 tablespoon chopped fresh Italian parsley
1 clove garlic, minced
Pinch red pepper flakes
3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1/4 teaspoon truffle oil
1/4 teaspoon salt
1/4 teaspoon freshly
Ground black pepper

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.

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.)

Serves 6 generously
Source: Nick Stellino's Famly Kitchen: Inspired by the traditions of his native Sicily by Nick Stellino