Birra Moretti | Uova Alla Piemontese

UOVA ALLA PIEMONTESE

OF NONNA ROMANA

INGREDIENTS FOR 4 SERVES

4 large eggs
Olive oil
1 tsp fresh parsley, finely chopped
1 tsp fresh oregano, finely chopped
1 large courgette
Salt and pepper

INSTRUCTIONS

Place the eggs in boiling water for 8 minutes. Once boiled, remove the eggs and cool under cold running water. Shell the eggs, cut them each in half and remove the yolks, setting the yolks aside in a bowl.

Mash the yolk in the bowl with the salt, pepper and olive oil until creamy. Mix in the chopped parsley and spoon the yolk mixture into the egg white halves.

Finely slice the courgette lengthways to create 8 strips. Drizzle the courgette slices with olive oil and sprinkle with salt, pepper and fresh oregano. Fry in a ridged pan, on a high heat, until slightly crisp.

To serve, split the courgette slices between 4 plates and top with the egg halves.

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