These little stuffed quail’s eggs are very cute but also very time consuming. It also helps if you have little fingers!
Uoava di Quaglie Ripiene – to serve 4 as an antipasti
- 12 quail’s eggs
- 80g good quality tuna in olive oil, drained and finely chopped (we use Ortiz)
- 2 tsp salted capers, soaked in water for 10 minutes, drained and finely chopped, plus 24 extra to garnish.
- 1½ tbsp mayonnaise
Put the eggs in a small pot of water, bring to the boil and cook for 2 minutes. Drain the eggs and put into a bowl of cold water to cool down before peeling. (The eggs are fiddly to peel but it’s a bit easier if you peel them while they are still in the water).
Cut the eggs in half lengthways. Carefully remove the yolks and arrange the egg whites on a serving plate. Put the yolks in a bowl with the tuna, capers and 1 tbsp of mayonnaise then mix together. Season with a little salt and some pepper.
Use your hands to roll the mixture into little balls, about 1tsp at a time. Carefully put the little balls into the cavities of the half eggs.
Spoon a tiny bit of mayonnaise on top of each half egg and garnish with a whole caper.
You could drizzle a bit of olive oil and add a twist of black pepper to finish.
Wine Suggestion: These are the kind of thing you can set out for people to nibble at when they’re having an aperitif. A good DOCG Prosecco would be nice.