Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Uova Ripiene Col Pesto (Stuffed eggs)




Source of Recipe


Italy


Recipe Introduction


Appetizer
Serves 6


List of Ingredients




6 hard-boiled eggs
1/4 C pesto (recipe follows)
1/4 C mayonnaise
salt
freshly ground black pepper
1 T capers

Recipe



Cut eggs in half lengthwise. remove yolks and mash with salt, pepper mayonnaise and pesto.
Pipe or spoon back into whites. Garnish with capers if desired.

Pesto alla Genovese

1 C fresh basil
1 handful fresh parsley
2 garlic cloves, crushed
1/3 C olive oil
3 T pine nuts
1/3 C Pecorino Sardo cheese
Place first 6 ingredients in mortar and pestle. Grind until smooth. Place in a bowl, add cheese and mix.