Uova Ripiene di Tonno

　　Recipes are some of my favorite souvenirs of memorable dining experiences. Whenever I make these eggs, for example, I am reminded of the first time I ate them at Belvedere, a favorite restaurant in La Morra in Piedmont. The owner told me what was in them, and at home I experimented with the proportions of the ingredients to get the flavor I remembered.

　　

Ingredients

Makes 4 to 8 servings

　　4 large eggs

　　2 tablespoons unsalted butter, softened

　　1/4 cup drained oil-packed tuna, mashed

　　1 tablespoon grated Parmigiano-Reggiano

　　Salt and freshly ground black pepper

　　Lettuce leaves

　　Finely chopped fresh parsley, for garnish

　　

Step 1

1. Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.

　　

Step 2

2. Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tuna, cheese, and salt and pepper to taste.

　　

Step 3

3. Place the egg whites on a plate lined with lettuce leaves. Stuff the whites with the yolk mixture. Garnish with chopped parsley. Serve immediately.

　　Reprinted from 1,000 Italian Recipes, by Michele Scicolone, Copyright © 2004, published by Houghton Mifflin Harcourt.Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.