Anchovy And Garlic Stuffed Eggs
|Garlic cloves||4 Large|
|Chopped parsley||1 Tablespoon|
1 Put the eggs in a pan of cold water and bring to a boil. Peel the garlic cloves and add to the boiling water. Remove them after 7 minutes, drain and then pound in a mortar.
2 When the water has been boiling for 10 minutes, take out the eggs, cool them in cold water and shell. Cut the shelled hard-boiled eggs in half lengthwise. Leave them to cool.
3 Put the butter in a bowl and work it to a very soft paste with a wooden spoon.
4 Carefully remove the yolks from the eggs, without damaging the whites. Mash and sieve the yolks, and add them to the softened butter. Then add the garlic puree and stir well until smooth. Season.
5 Pile this paste back into the half egg whites. Decorate each with an olive with an anchovy fillet wrapped around it.
6 Arrange the lettuce leaves on a serving platter, place the stuffed eggs on top and sprinkle with the finely-chopped parsley. Slice the tomatoes in half horizontally and use the halves to garnish the platter. Refrigerate and serve cold.