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Monday, February 6, 2012

BANASTAS WITH 13TH C STUFFED EGG RECIPE

+banasta
Photo by : AmpaCar

hampers, large wicker baskets or those made with thin woven wood. They have been used for storing fish, collecting eggs, carrying picnic food and countless of other tasks. By the 11th C at least in León grapes to be pressed were placed in these baskets. [Sánchez Albornoz. 2000:115]




STUFFED EGGS ADAPTED FROM FADALAT
#310 OTRO PLATO, pp 28-29

Ingredients

6 eggs
salt to taste
½ tsp freshly ground pepper to taste
1 raw egg
1/3 c cream cheese
virgin olive oil for frying
Stuffed Eggs
Photo by: Lord-Williams
½ tsp freshly ground ginger
1/2 tsp freshly ground cinnamon
½ tsp freshly ground cloves
½ tsp spikenard
1 tsp chopped cilantro
½ c mint water

Garnish
1 tsp cinnamon
mint leaves

Sauce:
2 raw eggs
2 ½ tbsp white vinegar
2 tbsp honey
½ tsp saffron
salt and pepper to taste

Preparation

Prepare hard boiled eggs by boiling them in water. When done cool them in cold water. Peel them and cut them in half lengthwise. Remove the yolks and place them on a plate. Sprinkle them with ground salt, spices and cilantro. Mash the yolks with the spices, cilantro, mint water, raw egg and cream cheese until well mixed. Shape this paste into the form of egg yolks; put them back inside the egg whites.

Preheat oven to 300º F / 150º C

Heat a frying pan and add oil. Bring it to a boil and carefully add the eggs face down. Leave until golden brown then turn and brown the other side. Place them in an oiled baking dish face up. Wisk all the ingredients together for the sauce in a bowl and pour the sauce over the eggs.  Bake them face up for 10-15 until the yolks are set. Place them in a serving bowl. Present them sprinkled with cinnamon on top and a mint leaf or two.

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