Parma Boiled Eggs

Preparation:

Preparation: Shell the hard-boiled eggs and cut them in half to obtain 2 domes. Empty them with a teaspoon and sieve the hard-boiled yolks, then collect them in a bowl. Sieve the gorgonzola too, then work it together with 60 g of butter and carefully add it to the hard-boiled yolks, obtaining a well-blended mixture with which to fill the previously cut egg cavity. Place the egg bowls on a tray with the convex side facing up. At this point, prepare the sauce by melting 30 g of butter in a small saucepan, mix the flour, mix and dilute the mixture with the hot milk. Keep stirring until the sauce is well bound and smooth, then add the liquid cream, a pinch of salt and pepper, grated nutmeg and Worcestershire sauce. Pour the sauce obtained on the stuffed egg halves and serve them on the table. They are indicated both as an appetizer and as a middle course.