Adapted from Viana LaPlace
4 servings

4 large farm eggs, hard boiled
6-8 large basil leaves
salt and pepper
extra virgin olive oil

Hard boil four large farm eggs. Peel and dry with a paper towel. Blanch 6-8 large basil leaves in boiling salted water for 1-2 seconds. Plunge the leaves immediately into an ice water bath. Remove and pat dry. Leave a little bit of moisture. Cut the eggs in half, seasoning each side with salt, pepper, and a few drops of high-quality extra virgin olive oil. Press the halves together and wrap each egg in 1-2 basil leaves. Wrap in parchment or plastic wrap. Serve with marinated
 lives and a small crust of rustic bread for a picnic lunch.