The stuffed eggs with amaretti and mascarpone are an old and forgotten dessert from the Lodi tradition. The recipe involves cooking hard-boiled eggs, filling them with a stuffing of mascarpone, amaretti (in this case, I used those from Sant’Angelo Lodigiano with cocoa), cinnamon, and yolks, and frying them in butter. Serve them hot immediately after frying or warm. I find this dessert perfect for Easter. Compared to the original recipe, I modified the doses and added sugar. The recipe is taken from the book “Ancient Flavors and Aromas – History, Curiosities, and Recipes of Lodi Cuisine by Angelo Stroppa, page 65, PMP Lodi Edition”.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: Frying, Boiling
- Cuisine: Local
- Seasonality: Easter, All seasons
Ingredients
- 4 eggs
- 1.4 oz mascarpone
- 0.56 oz amaretti (or amaretti from Sant'Angelo Lodigiano)
- 1 tsp granulated sugar
- 1 tsp ground cinnamon
- to taste breadcrumbs
- to taste clarified butter (for frying)
- to taste powdered sugar
Tools
- Kitchen scale
- Saucepan
- 2 Bowls
- Knife
- Spoon
- Cutting board
- Teaspoon
- 2 Deep plates
- Fork
- Pan
- Paper towel
- Sugar shaker
Steps
To prepare the stuffed eggs with amaretti and mascarpone…
In a saucepan filled with cold water, immerse the eggs and bring the water to a boil. Cook the eggs for 9 minutes from the resumption of boiling.
After the cooking time for the eggs has passed, immerse them in a bowl with cold water and let them cool slightly. Meanwhile, prepare the filling.
In a bowl, crumble the amaretti well with your hands or with a mortar. Then add the granulated sugar, cinnamon, and mascarpone.
Once the eggs have cooled slightly, gently peel them trying not to break them, then cut them in half lengthwise and with a teaspoon remove the yolk and add it to the bowl with the other ingredients.
Mix the filling well and fill the eggs with all the stuffing.
In a deep plate, break an egg, beat it with a fork, and dip only the filled part of the eggs, then coat them with breadcrumbs.
In a pan, melt the clarified butter and when it is melted, gently place the hard-boiled eggs on the stuffed side. Fry them for a few minutes until golden brown.
Serve the stuffed eggs with amaretti and mascarpone hot or warm with a sprinkle of powdered sugar.
