Uova Ripiene (Stuffed Eggs)

Dairy, Cheese & EggsItalian, c. 1570Scappi, Opera, Book IICrown Hospitality SpreadCurrent project — cooking pending

Original

Scappi includes stuffed egg preparations in Book II of the Opera (1570). Hard-cooked eggs with spiced herbed yolk filling. Scully's translation (2008) is the standard English source.

Text not freely available online in English translation. Helewyse de Birkestad (medievalcookery.com) may have translated relevant Scappi egg recipes — check her index.

My Redaction

Stuffed eggs are a widely practiced technique. The period method: hard-cook eggs, halve, scoop yolks, mix with spiced herbs and cheese, refill whites. Scappi's version likely includes cinnamon, pepper, and fresh herbs.

For hospitality service: Make the morning of the event. Needs cooler. Universally appealing finger food. The spicing (cinnamon in the yolk filling) differentiates these from modern deviled eggs and documents the Renaissance Italian palate.