Uova Alla Diavola Calabresi from APERITIVO

"Calabrian deviled eggs ||| Text excerpted from APERITIVO © 2017 by Kay Plunkett-Hogge ||| As mentioned earlier, the Calabrians are the kings and queens of Italian chillies. So it made perfect sense in my chilli-fevered imagination to make a devilled egg with their fiery ’nduja sausage. I hope they approve. And if not, so what? These feisty fellows make the perfect accompaniment to a frosty glass of Prosecco . . ."
 
Uova Alla Diavola Calabresi from APERITIVO created by Food.com
Ready In:
40mins
Yields:
Units:

ingredients

directions

  • First, make the ham garnish. Preheat the oven to 180°C (350°F), gas mark 4. Lay the ham slices on a piece of foil. Fold the foil over the ham, then sandwich it tight between 2 baking trays. Pop into the oven for about 15 minutes. Remove the ham from the trays and the foil, and set aside on kitchen paper to drain and cool. Once cold, the slices of ham can be kept in an airtight container until needed.
  • Halve the hard-boiled eggs and gently scoop the yolks out into a clean bowl. Mash thoroughly with the ’nduja sausage, crème fraîche and mayonnaise. Taste, then season lightly with salt and pepper.
  • Scoop the yolk mixture back into the reserved egg whites and garnish each with a shard of crispy pancetta or prosciutto. Serve straight away.
  • Recipe courtesy of Aperitivo by Kay Plunkett-Hogge.
  • Get the book here:

  • https://www.amazon.com/Aperitivo-Drinks-snacks-Dolce-Vita/dp/178472310X/.
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    Uova Alla Diavola Calabresi from APERITIVO Created by Food.com
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    Uova Alla Diavola Calabresi from APERITIVO Created by Food.com
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    Calabrian deviled eggs ||| Text excerpted from APERITIVO © 2017 by Kay Plunkett-Hogge ||| As mentioned earlier, the Calabrians are the kings and queens of Italian chillies. So it made perfect sense in my chilli-fevered imagination to make a devilled egg with their fiery ’nduja sausage. I hope they approve. And if not, so what? These feisty fellows make the perfect accompaniment to a frosty glass of Prosecco . . .
     
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