multicolored tagliatelle with fresh sauce
52 recipes
Eggs stuffed with peas and carrots
ingredients
servings
3
Eggs
240 oz
Peas, frozen
50 oz
Carrots
50 oz
Extra virgin olive oil, vitaminized
16 oz
Iodized salt
2 oz
second courses from Italy
Eggs stuffed with peas and carrots
Eggs stuffed with peas and carrots
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A second colorful and tasty ... plus it's also light !!
preparation
step 1
Weighing and prepared the ingredients. Cook Steam: eggs, thawed peas and peeled carrot, checked and washed for 20-25 minutes. Or boil the ingredients again for 20-25 minutes ..
step 2
Let cool both eggs and peas and carrot. Shell the eggs, cut them in half and remove the yolk.
step 3
With a mix chopped dipping half the yolks with peas dolio adding a spoon and a pinch of salt. Same procedure for chop the carrot.
step 4
At this point you just have to stuff the eggs, I used a pastry bag with a flower spout, where before I put the mixture of peas and I filled half the eggs ...
step 5
..then the same thing I did with the mixture of carrots, finally, as you can see I added a pea on the compound of carrots and a carrot slice on the compound of peas.
step 6
However, you can always fill using a teaspoon, the final effect is equally beautiful believe me ..
