Recipe courtesy of Mario Batali
Print
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 cups orange marmalade
  • 1/4 pound bittersweet chocolate, finely chopped
  • 1/4 cup anisette
  • 1/4 cup very strong espresso
  • 1/2 cup almonds, toasted and finely ground
  • 6 eggs
  • 6 tablespoons sugar, plus more for garnish
  • 6 tablespoons extra-virgin olive oil
  • 3 cups dry white wine
  • Pinch aniseeds
  • 4 cups all-purpose flour

Directions

In a medium bowl, combine the marmalade, chocolate, anisette, espresso, and almonds. Mix well and transfer to a pastry bag. Set aside.

Bring a large pot of water to a boil over high heat.

In a large bowl, beat the eggs with a whisk and add the sugar, oil, wine, and aniseed. Mix well, then gradually add the flour and mix and knead to form a smooth, soft dough. Roll out to the thickness of a finger, and cut into 1-inch lengths about the width of a finger.

Once the water is boiling, add the dough lengths to the water and boil until they are firm and white. Remove with a slotted spoon, pat dry and, before the lengths completely dry, stuff each piece of dough with some of the marmalade mixture using the pastry bag. Sprinkle with sugar and serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Stuffed Cuttlefish: Seppie Ripiene

Recipe courtesy of Mario Batali

Stuffed Onions: Cipolle Ripiene

Recipe courtesy of Mario Batali

Stuffed Onions: Cipolle Ripiene

Recipe courtesy of Mario Batali

Stuffed Sole with Saffron: Sogliole Ripiene

Recipe courtesy of Mario Batali

Stuffed Sardines with Sweet and Sour Peppers: Sarde Ripiene

Recipe courtesy of Mario Batali

Portobello Ripiene Con Pollo

Recipe courtesy of Rose Angelis

Uova Ripiene (Tuscan Deviled Eggs)

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV