UOVA ALLA DIAVOLA CALABRESI (CALABRIAN DEVILED EGGS)

From cookbook author Kay Plunkett-Hogge, in her book “Aperitivo: Drinks and Snacks for the Dolce Vita” (Octopus Publishing, $19.99), comes this spicy take on a Southern American favorite: “The Calabrians are the kings and queens of Italian chilies ... These feisty fellows make the perfect accompaniment to a frosty glass of Prosecco ...” 4 slices pancetta or

prosciutto

6 large hard-boiled eggs,

cooled and shelled 2¾ ounce ’nduja sausage, or spicy Italian sausage (casing removed) 2¼ ounces crème fraîche 2 tablespoons

mayonnaise

Sea salt and freshly

ground black pepper Preheat the oven to 350 degrees.

Lay the ham slices on a piece of foil. Fold the foil over the ham, and then sandwich it tight between 2 baking trays. Pop into the oven for about 15 minutes. Remove the ham from the trays and the foil, and set aside on kitchen paper (paper towels) to drain and cool. Once cold, the slices of ham can be kept in an airtight container until needed.

Halve the hard-boiled eggs and gently scoop the yolks out into a clean bowl. Mash thoroughly with the ’nduja sausage, crème fraîche and mayonnaise. Taste, then season lightly with salt and pepper.

Scoop the yolk mixture back into the reserved egg whites and garnish each with a shard of crispy pancetta or prosciutto. Serve straight away. Serves: 12.

Per serving: 105 calories (percent of calories from fat, 78), 5 grams protein, trace carbohydrates, no fiber, 9 grams fat (3 grams saturated), 119 milligrams cholesterol, 221 milligrams sodium.