Giuseppina (Molinaro) Guelfo, Montanaro, Torino
(Yield: 4 servings)
4 eggs (1 for each person)
8 anchovies (mashed)
1 tablespoon butter (at room temperature)
1. Place eggs in saucepan and cover with 1 to 2 inches of cold water and bring to boil. Once boiling, turn off heat, cover pot, and allow to rest for about 15 minutes.
2.Remove eggs from pot and place in a bowl of cold water until cool enough to handle.
3.Peel eggs, cut each in half lengthwise, and remove yolks.
4.In a bowl mix yolks, anchovies and butter until creamy.
5.Stuff egg-white halves with mixture and serve as an appetizer, warm or at room temperature.