Oua umplute cu crema de ricotta si pesto sau ce mai facem cu ouale rosii ramase de la Paste! Daca te intrebi ce sa mai faci cu ouale rosii ramase de la Paste, avem o solutie care le transforma din “plictisitoare” in “wow” – oua umplute cu crema fina de ricotta, mascarpone si pesto. Si daca, din pacate (sau din fericire), nu ti-au mai ramas oua vopsite, nu-i bai: pune repede la fiert 4 oua si pregateste-te sa te rasfeti cu un aperitiv atat de cremos si aromat, ca o sa-ti vina sa-l faci tot anul! Aceasta reteta de oua umplute e departe de clasicele combinatii cu pate sau maioneza. Aici vorbim despre un mix fin si proaspat, cu ricotta pufoasa, mascarpone catifelat si un pesto verde ca primavara. O gustare eleganta, dar usor de pregatit, ideala pentru mese festive sau pentru atunci cand vrei ceva simplu si “cu moft”.

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INGREDIENTE (pentru 2 portii)

• 4 oua
• 50 grame mascarpone
• 50 grame Ricotta
• 1 lingura mustar
• 2 linguri suc de lamaie
• 1 lingurita de pesto cu busuioc si fistic
• 100 ml smantana dulce
• 1/2 lingurita fistic
• Sare

Patru oua fierte tari se taie in jumatati, iar galbenusurile se indeparteaza cu grija. Albusurile se aseaza pe un platou si se presara cu un praf subtil de sare, pentru a le accentua gustul.

Intr-un blender, se mixeaza galbenusurile impreuna cu ricotta, mascarpone, mustar, suc proaspat de lamaie, sare si pesto, pana la obtinerea unei creme fine si aerate. Se pastreaza jumatate de galbenus pentru decor.

Umplem jumatatile de albus cu crema obtinuta cu ajutorului unui pos. Crema ramasa se amesteca cu smantana dulce, rezultand un sos delicat si catifelat.

Sosul se toarna intr-un bol adanc, iar la suprafata se adauga o lingurita de pesto, amestecand usor pentru a crea un efect marmorat.

Presaram ouale umplute cu galbenus faramitat si fistic macinat si servim cu multe pofta.

Detaliile video ale retetei:

Daca v-a placut reteta de Oua umplute cu crema de ricotta si pesto, va invit sa incercati si:

English version

Deviled Eggs with Ricotta and Pesto Cream

Deviled Eggs with Ricotta and Pesto Cream – or What to Do with the Leftover Easter Eggs! If you’re wondering what else you can do with the red eggs left over from Easter, we have a solution that transforms them from “boring” to “wow” – stuffed eggs with a fine cream of ricotta, mascarpone, and pesto. And if, unfortunately (or luckily), you don’t have any dyed eggs left, no worries: just quickly boil 4 eggs and get ready to enjoy an appetizer so creamy and flavorful, you’ll want to make it all year round! This stuffed egg recipe is far from the classic combos with pâté or mayonnaise. Here we’re talking about a fresh and refined mix, with fluffy ricotta, velvety mascarpone, and a spring-green pesto. It’s an elegant yet easy-to-make snack, perfect for festive meals or when you crave something simple and a little fancy.

INGREDIENTS (for 2 servings)

• 4 eggs
• 50 grams mascarpone
• 50 grams ricotta
• 1 tablespoon mustard
• 2 tablespoons lemon juice
• 1 teaspoon basil and pistachio pesto
• 100 ml sweet cream (whipping cream)
• 1/2 teaspoon ground pistachios
• Salt

Hard-boil the four eggs, then cut them in half and gently remove the yolks. Arrange the egg whites on a platter and sprinkle them with a pinch of salt to enhance their flavor.

In a blender, mix the yolks with ricotta, mascarpone, mustard, fresh lemon juice, salt, and pesto until you get a smooth and airy cream. Reserve half a yolk for garnish.

Fill the egg white halves with the cream using a piping bag. Mix the leftover filling with the sweet cream to create a delicate, velvety sauce.

Pour the sauce into a deep bowl and add a teaspoon of pesto on top, gently stirring to create a marbled effect.

Sprinkle the stuffed eggs with crumbled yolk and ground pistachios, and serve with great appetite.

If you enjoyed the recipe for Deviled Eggs with Ricotta and Pesto Cream, we invite you to also try Ham Deviled Eggs, Tuna Deviled Eggs or Mushroom Deviled Eggs.

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