Pickled eggs-Piedmont

This recipe belongs to L. Calder, a leading culinary column "French food at home" in Canada. Why the recipe is from Piemonte (region of Italy) refers to French cuisine, for me remains a mystery, obviously I'm not familiar with some historical facts.



 
Ingredients:

1. Boiled quail eggs — 12 pieces ( or 6 chicken)
2. Basil, parsley and dill one bunch - chopped – in this case disassembled into branches.
3. Garlic – 8 teeth cleaned
4. Cherry tomatoes – 8 – 10 PCs cut into halves
5. Vegetable oil ( ideally olive) refined sunflower – 500gr (because of personal dislike for olive oil))
6. Vinegar -2 tbsp of (ideally red wine)
7. Dried paprika – 2 tbsp
8. Black peppercorns coarsely pounded in a mortar – 1st.l
9. The dried barberry – 1st.l
10. Sugar – 1 tsp
11. Hot pepper – 1 pod – optional.
 

Preparation:

Fry in a skillet half of the tomatoes with paprika, black pepper and the barberries in a small amount of vegetable oil (which take from the oil required for the recipe) salt and adding sugar. Remove the saucepan from the stove. Add the remaining oil and vinegar and stir put cherry from the pot. To lay eggs, Basil, dill, parsley, garlic and roasted cherry tomatoes in a glass bowl. To fill capacity with oil and spices from the pan (it is necessary that the oil coated eggs). Close the lid. To remove a day in the fridge. Use within 3 days. (It is believed that such eggs can be stored for 4-5 days in the fridge, but with the summer and care — 3 days) published

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Source: bufetum.livejournal.com/7766.html