An Easter classic are stuffed eggs, ours with a twist, Matcha Green Tea and Chives. Really delicious!
- 4 eggs
- 150 g of green beans
- 2 teaspoons of Matcha Ariake Green Tea
- 1 lemon
- 1 bunch of parsley
- anchovies to taste
- 1 garlic clove
- 1 tablespoon of apple vinegar
- extra virgin olive oil
How to prepare Matcha Easter eggs
Rinse the anchovies under running water and soak them in cold water mixed with vinegar for 10 minutes. Drain the anchovies, clean them, remove the central bone and place them in a bowl with a handful of washed and chopped parsley leaves, a tablespoon of oil and the peeled garlic clove.
Spike the green beans, wash them and cook them in boiling salted water for 7-8 minutes. Drain them, cool them in water and ice, drain them again and cut them into small pieces. Wash the eggs, transfer them to a saucepan with cold water, bring to a boil and cook for 8 minutes. Drain them, cool them under running water, shell them, cut them into 2/3 of their height and remove the yolk.
Blend the green beans in a blender with the filtered lemon juice, 3 tablespoons of oil and a pinch of salt and the two teaspoons of Matcha tea, add the egg yolks and the chopped egg whites and blend again until smooth and homogeneous. Transfer the mixture to a pastry bag and fill the emptied egg whites placed in 4 small glasses or egg cups. Top with the anchovy fillets and chives and serve.