Deviled Eggs (Uova ripiene)

Ingredients for 4 persons

8 Eggs
50 gr (1.76 oz) Ricotta Cheese
50 gr (1.76 oz) Canned Tuna
10 Green and Black Chopped Olives
4 Canned Anchovies, chopped
1 Tablespoon Brandy
1 Handful Chopped Capers
1 Tablespoon White Wine Vinegar
Chopped Parsley
Mixed Greens for garnishing
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Deviled Eggs - Uova ripiene

Fill a large pot with cold water and, using a tablespoon, gently place the eggs in single layer in the pot to avoid them from breaking. Add the white wine vinegar, this helps keep the egg whites from running out while cooking. Bring the water to a boil and, and let it simmer for exactly 10 minutes, if you overcook your eggs the yolks turn green

Once eggs are ready turn off the heat, immediately place under cold running water and let them cool. When the eggs are completely cooled, remove the shell, halve each egg lengthwise and, using a teaspoon, remove the yolks. Put 4 yolks in a large bowl then halve the other 4 eggs and place the yolks in another bowl

In the first bowl place the following ingredients; tuna, chopped anchovies, chopped olives, a pinch of black pepper, a pinch of salt, and mash them with a fork then add some olive oil, 1 tablespoon of brandy, 1 teaspoon of chopped capers and mash until the mixture is homogeneous

In the second bowl containing the yolks add some chopped capers, chopped parsley, ricotta cheese then mash the mixture, add some olive oil and a pinch of salt

Garnish a serving dish with mixed greens, spoon the tuna mixture into half egg-white halves and ricotta mixture into another egg-white halves. Fill the remaining egg white halves then place them on the serving dish and serve