Antipasti

I am told by relatives this dish is Sephardic in origin and was traditionally served at Passover. The name comes from hamin (oven). Originally, the eggs were placed in a heavy casserole that was buried in the smoldering ashes of a wood-burning oven and left overnight. We can achieve the same results by cooking them on very, very low heat on the stovetop or using a slow cooker like a Crock Pot. Serve these either warm or at room temperature with Italian bread, caprino (goat cheese), sliced cucumbers, and radishes. This is the “family recipe” for Uova Inhaminade al Caffè or Uova Turche, but you can leave out the coffee grounds if you like.

Uova Inhaminade al Caffè – Long-cooked Eggs

Ingredients:

3 cups brown or red Onion Skins

8 Eggs, at room temperature

2 Fresh Bay Leaves

4 Whole Cloves

8 Black Peppercorns

1 cup of Coffee Grounds (optional)

1/4 cup Extra Virgin Olive Oil

Preparation:

In the bottom of a heavy pot (or slow cooker), layer some of the onion skins. Place the eggs on top of the onion skins; add the bay leaves, cloves, and peppercorns then add the remaining onion skins and the coffee grounds (if using). Add enough cold water to cover and the olive oil. Cover the pot tightly and set over VERY LOW heat and cook at a bare simmer for 6 hours. Check the eggs occasionally and add water as needed to keep them covered. When the eggs are ready, plunge them in to cool water and peel.

Serves: 8                      Total time: about 6 hours, 10 minutes