Ova Farcta (Oh-vah FAR-kta)

Medieval Stuffed Eggs

Discover the delicate harmony of medieval flavors with Ova Farcta, a rich and aromatic dish of stuffed eggs. With creamy yolks blended with herbs, raisins, and cheeses, these eggs are fried to golden perfection and served with a tantalizing sauce. A true culinary journey to the past, these eggs marry savory and sweet flavors, enhanced by a hint of saffron and warm spices.
Perfect for both intimate gatherings and historical-themed feasts, this recipe is surprisingly easy to prepare. Whether fried or baked, these eggs deliver an indulgent taste of medieval Europe, straight from your kitchen.

Recipe Directions

Hard boil 8 eggs and cool completely. Peel them carefully and cut in half lengthwise. Remove the yolks and set the whites aside.

Mash the yolks in a bowl until smooth. Add the raisins, fresh cheese, aged cheese, herbs, spices, soaked saffron (with liquid), and salt. Mix until creamy. If the mixture is too dry, add a small amount of water or vinegar.

Fill the egg white halves with the yolk mixture. If reassembling the eggs, use less than half the filling and gently press the halves together. Seal with raw egg white if necessary.

Heat olive oil in a pan over medium-low heat. Fry the stuffed eggs gently until golden brown on all sides.

For an optional sauce, thin any remaining yolk mixture with a little water or vinegar, and heat gently. Drizzle the sauce over the fried eggs before serving.

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Notes

Older eggs are easier to peel, so plan ahead for easier preparation.

To save time, the eggs can be hard-boiled in advance and filled closer to serving.

For a lighter version, skip frying and serve as stuffed deviled eggs.

History

Ova Farcta, described in *De honesta voluptate* by Platina, represents the elaborate culinary traditions of medieval Europe. Combining sweet raisins, savory cheeses, and aromatic herbs, this dish reflects the medieval penchant for harmonizing contrasting flavors. Traditionally, the eggs were fried and served with a sauce made from egg yolks, spices, and verjuice. Modern adaptations make this recipe more accessible while preserving its historical essence, offering a delightful taste of the medieval table.

Servings

4

Prep Time (hours)

20

Items Needed

Mixing bowl, knife, cutting board, frying pan, spoon, optional pastry bag

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Ingredients

8 whole eggs
1 egg white [raw, optional]
2 tbsp raisins [finely minced]
2 tbsp fresh cheese [e.g., Farmer's cheese, grated]
2 tbsp aged cheese [e.g., Parmesan, grated]
2 tsp fresh parsley [minced]
2 tsp fresh mint [minced]
2 tsp fresh marjoram [minced]
Pinch saffron [soaked in 1 tsp hot water]
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground black pepper
¼ tsp salt
Olive oil [for frying]

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Item type

Consumable, Food / Drink

Creator

Lior Ben Asher