Ingredients (serves 6 people):
- 9 hard-boiled eggs;
- 20 grams of raisins;
- 100 grams of grated pecorino cheese;
- 50 grams of fresh pecorino cheese (you might want to use a younger one than the grated);
- a pinch of ground parsley;
- a pinch of fresh marjoram;
- a pinch of ground mint leaves;
- a pinch of ground ginger;
- a pinch of salt.
For the wine:
- three glasses of sweet red wine (I’m recommended a Primitivo di Manduria passito)
- a cinnamon stick;
- 3 cloves;
- a spoonful of honey.
Recipe:
Remove the shell from the eggs and chop them in two, remove the yolks and place them in a pan. Chop the raisins and add them to the yolks with the pecorino cheese, small cubes of the fresh pecorino, the parsley, the marjoram, the mint and the ginger. Mix everything together, fill the spot left empty by the yolks and place the eggs in a pan.
On the side, boil the wine for ten minutes and mull it with cinnamon, cloves and honey. Filter the wine and pour it on the eggs before cooking them in the oven at 200°C for around twenty minutes.
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