Cheese, Egg, and Cream Based Recipes - Anchovy Eggs with Tagliarini

Ingredients

• 300 ml/1 1/4 cups milk

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• Salt and freshly ground black pepper

• 75g/3 oz/3/4 cup grated Parmesan cheese

• 8 hard-boiled (hard-cooked) eggs

• 30 ml/2 tbsp anchovy essence (extract)

• 100 ml/3 1/4 fl oz/6 1/2 tbsp double (heavy) cream

• 350 g/12 oz/3 cups tagliarini

• 10 ml/2 tsp capers, chopped

• 15 ml/1 tbsp chopped parsley

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Method:

1. Blend a little of the milk with the flour in a saucepan. Stir in the remaining milk and add 25 g/1 oz/2 tbsp of the butter.

2. Bring to the boil and cook for 2 minutes, stirring all the time. Season with salt and pepper and stir in the cheese.

3. Halve the eggs and rub the yolks through a sieve (strainer). Beat in half the remaining butter, the anchovy essence and the cream. Season to taste.

4. Pipe or spoon the mixture into the egg whites and place in a large ovenproof dish.

5. Cover with foil and heat through in the oven at 150°C/300°F/gas mark 2 for about 10 minutes.

6. Meanwhile cook the tagliarini according to the packet directions. Drain and return to the saucepan.

7. Add the remaining butter in small flakes, a good grinding of pepper, the capers and parsley and toss well.

8. Pile on to serving plates and put 4 halves of egg to one side of each serving.