Deviled Eggs all'Italiana

Place the large eggs in a saucepan and cover with cold water by 2.5 cm. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10 minutes. Drain the large eggs and transfer them to an ice bath for 5 minutes to stop the cooking process. Carefully peel the large eggs under cold running water.

Halve the peeled large eggs lengthwise. Gently scoop out the yolks into a small mixing bowl, being careful not to tear the egg whites. Place the egg whites on a serving platter.

In the bowl with the yolks, add the mascarpone, grated Parmigiano-Reggiano, extra-virgin olive oil, finely chopped fresh basil, finely chopped capers, anchovy paste, and aged balsamic vinegar.