Recipe Eggs alla monachina di of 15-04-2014 [Updated on 15-04-2014]
Monachina eggs are a specialty from Campania that I discovered very recently, they are hard-boiled eggs emptied of the yolk which is then worked with béchamel, and with the mixture obtained the egg is recomposed which will then be composed half of hard-boiled egg white and for the other half yolk and béchamel, the egg is then breaded and fried and served hot, a delicious thing! I must say that when the girl who works with me told me about eggs alla monachina I was surprised that I had never heard of them, yet my grandmother is an expert on typical Neapolitan dishes, so you will understand that I had to try the recipe. to remedy the culinary gap;) So friends from Campania and not, if you want to prepare a delicious Easter appetizer, I recommend this, basins and good day.
How to make eggs monachina
Prepare the bechamel by melting the butter in a saucepan with the flour. Stir, add the milk and cook until the béchamel has thickened. The béchamel must be nice and firm, please.
Prepare 4 hard-boiled eggs by boiling the eggs for ten minutes in a saucepan with boiling water
Peel the eggs, cut them in half and remove the yolks
Put the egg yolks, béchamel, salt and pepper in a bowl and mix.
Stuff the eggs with the cream obtained, then put in the freezer to harden
Pass the eggs in the flour and shape them in your hands as if to give the shape of a whole egg.
Then pass in the beaten egg and breadcrumbs
Cook the eggs monachina in plenty of hot seed oil
Serve the eggs monachina hot