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Friday 20 July 2018   Saint Jerome Emiliani       
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The young nun eggs

10 eggs, 1/2 lt. Béchamel sauce, 30 gr. grated parmigiano cheese, oil, bread crumbs, salt, pepper, flour

Boil 8 eggs, cut them in half and take the yolk away. Prepare a quite dense Béchamel sauce and mix it with the yolks, the cheese, salt and pepper. Fill the eggs with the mixture and join the two halfs again. Dip the eggs in flour, then in the two remaining eggs (that you have mixed before) and at the end in the bread crumbs. Fry the eggs in bowling oil until they get a golden colour.


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