The Stewpot Recipe Gallery
28. Ova Farcta
Platina, De Honesta Voluptate (On Right Pleasure), 1465
Make fresh eggs hard by cooking for a long time.
Then, when the shells are removed, cut the eggs through the middle so that
the white is not damaged. When the yolks are removed, pound part
with raisins and good cheese, some fresh and some aged. Reserve part
to color the mixture, and also add a little finely cut parsley, marjoram,
and mint. Some put in two or more egg whites with spices. When
the whites of the eggs have been stuffed with this mixture and closed,
fry them over a slow fire in oil ... This has more harm than good in it.
1 dozen eggs
1/2 cup ricotta cheese
2 tablespoons cream
8 saffron threads, crushed
1/4 teaspoon herbes de provence (or a mixture of dried sweet herbs)
1/8 teaspoon cumin
1/8 teaspoon salt
pinch black pepper
Hard boil the eggs for ten minutes; allow to cool, then peel.
Cut the eggs in half, longways, and remove the yolks, setting the whites
aside. Place the yolks in a medium mixing bowl and mash well (a pastry
blender works well for this). Blend in the ricotta cheese, cream,
and spices, mixing until smooth and creamy. If the mixture is crumbly,
add a little more cream. Stuff the egg yolk mixture back into the
egg halves. Garnish with a little dried parsley.
Number of Servings
1 stuffed egg half
I decided that ricotta was a good choice for a "fresh cheese",
since it is a soft cheese that was known and used in period. I added
the extra cream because the mixture was dry; my assumption is that homemade
ricotta might be slightly more moist than the commercial kind. I
omitted the raisins and aged cheese, mostly because this was a last-minute
addition to the menu and I didn't have those ingredients on hand.
Since the filling tasted a little bland with just the herbs, salt, and
pepper, I decided to add a little cumin, since the original says that spices
may be added. I also omitted the step of frying the eggs over a slow
A tip for serving these at an event: Boil the eggs and make the
filling the night before. Then store the egg white halves and the
filling separately, putting the filling into a ziplock bag. When
it comes time to serve the eggs, lay the egg white halves out on your serving
tray, then snip off a corner of the ziplock bag and use it like a pastry
bag to pipe the filling into the egg white halves.
For a decadent touch, I like to put a pinch of caviar on a few of the
eggs, but that is not documented in any period sources.
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