Oua umplute cu sunca – aperitivul care dispare primul de pe platou! Daca esti in cautarea unei retete rapide, gustoase si care sa cucereasca instant orice musafir, ai nimerit unde trebuie! Astazi iti arat cum sa pregatesti cele mai cremoase si aromate oua umplute cu sunca – perfecte pentru mese festive, picnicuri sau pur si simplu, cand ai chef de ceva bun. Cu un strop de mascarpone, un pic de mustar si un truc genial pentru curatat ouale, aceasta reteta te va face vedeta bucatariei. Hai sa ne apucam de treaba – promitem ca va fi simplu si super gustos!
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INGREDIENTE (pentru 3 portii)
- 6 oua
- 200 grame prosciutto cotto
- 200 grame mascarpone
- 1 lingura de mustar
- 50 ml smantana dulce
- Sare
Inspirata de delicioasa pasta de sunca, a carei reteta o puteti gasi aici, am pregatit aceste oua umplute rafinate.
Pentru inceput, fierbem ouale tari si le curatam. Daca nu cunoasteti deja trucul care va ajuta sa decojiti ouale cu usurinta, vi-l impartasesc acum: luati un borcan cu capac, adaugati unul-doua oua (in functie de dimensiunea borcanului), acoperiti-le cu apa si agitati energic borcanul pana cand coaja incepe sa se crape. Lasati ouale in apa timp de cinci minute, apoi le veti putea curata fara efort.
Dupa ce au fost curatate perfect, taiem ouale in jumatati si indepartam galbenusurile. Presaram albusurile cu un praf de sare, pentru un plus de savoare.
Intr-un blender, adaugam prosciutto cotto (sau orice alt tip de sunca de calitate), mascarpone si un praf de sare, ajustat dupa gust. Mixam pana obtinem o compozitie omogena, apoi incorporam galbenusurile, o lingura de mustar si smantana dulce. Continuam sa mixam pana cand textura devine fina si catifelata.
Umplem albusurile cu aceasta crema aromata, apoi decoram ouale cu cubulete de sunca si castravete murat. Se servesc cu multa pofta!
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English version
Ham Deviled Eggs
Deviled Eggs with Ham – the appetizer that disappears first from the platter! If you’re looking for a quick, delicious recipe that instantly wins over any guest, you’ve come to the right place! Today, I’m showing you how to make the creamiest, most flavorful deviled eggs with ham – perfect for festive meals, picnics, or simply when you’re in the mood for something tasty. With a touch of mascarpone, a bit of mustard, and a genius trick for peeling eggs, this recipe is bound to make you the star of the kitchen. Let’s get started – I promise it’s easy and super tasty!
INGREDIENTS (for 3 servings)
- 6 eggs
- 200 grams prosciutto cotto
- 200 grams mascarpone
- 1 tablespoon mustard
- 50 ml heavy cream
- Salt
Inspired by the delicious ham spread (you can find the recipe here), I made these refined deviled eggs.
First, boil the eggs until hard and peel them. If you haven’t yet discovered the trick to peeling eggs effortlessly, I’ll share it now: take a jar with a lid, add one or two eggs (depending on the size of the jar), cover with water, and shake vigorously until the shells crack. Leave the eggs in the water for five minutes, then peel – it’ll be super easy.
Once the eggs are perfectly peeled, cut them in half and remove the yolks. Lightly sprinkle the egg whites with a pinch of salt for an extra touch of flavor.
In a blender, add the prosciutto cotto (or any other good-quality cooked ham), mascarpone, and a pinch of salt to taste. Blend until smooth, then add the yolks, the mustard, and the cream. Continue blending until the mixture becomes silky and creamy.
Fill the egg whites with this flavorful cream, then garnish the eggs with small cubes of ham and pickled cucumber. Serve with joy and appetite!
If you enjoyed this recipe for Deviled Eggs with Ham, you might also like to try Carbonare Deviled Eggs, Egg Salad or Tuna Deviled Eggs.
ENJOY OUR RIDE!
- Dei Frati Brasov – Specialisti in paste ca-n Italia
- Drob de pui
- Cartofi copti cu pui Kiev
- Varza rosie calita
- Crema de somon afumat cu mascarpone