Colored Stuffed Eggs

To prepare the colored stuffed eggs, first make the purees. Chop the cabbage 1, immerse it in salted boiling water 2 and let it cook for about 30 minutes 3.

Then drain it and blend it with an immersion blender to obtain a puree 4. Divide the puree into 2 bowls, and in one, add a bit of baking soda to make the color more blue 5. Mix well 6.

To create the pink color, dice the beetroot in a bowl 7; add a little water 8 and blend with an immersion blender to obtain a puree 9. Add more water if necessary.

Then move on to the eggs. Place them in a pot and cover with cold water 10. Turn on the heat and count 9 minutes from the first boil. Keep the flame low to avoid breaking the eggs, then gently drain and cool them in cold water. Tap the shell at the small air chamber at the base and peel them very gently 11. Try not to break the eggs; it's important that they remain smooth. Retrieve the 3 purees.

Immerse the eggs inside 13, so they are completely covered by the puree. Cover with plastic wrap 14 and store in the refrigerator overnight. Then remove the eggs from the puree 14 and rinse them quickly 15.

As you go, place the eggs on a tray 16, without placing them too close together. Keep in mind that they will still release some color. Halve the eggs 17, scoop out the yolk with a spoon and transfer them to a bowl 18.

Salt, pepper, and add the cream cheese 19. Pour in the oil 20 and mix well with a whisk 21.

Transfer the mixture to a pastry bag with a star nozzle and stuff your colored stuffed eggs 22. Garnish with fennel sprigs 23 and add another pinch of salt, pepper, and a drizzle of oil 24.